Name: Pan-Seared Chicken with Garlic Herb Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken mini fillets; 2 tsp Avocado oil; 0.5 tbsp Ghee; 2 cloves Garlic; 1 tsp Fresh thyme; 1 tbsp Fresh parsley; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Green beans; 0.25 cup Cooked quinoa; 1 tsp Lemon juice

Pan-Seared Chicken with Garlic Herb Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Garlic Herb Butter

Pan-seared chicken mini fillets basted in a fragrant garlic-herb ghee, served with crisp green beans and fluffy quinoa for a vibrant, nourishing meal.

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NUTRITION

Protein

54.0g

Fat

21.1g

Carbs

21.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken mini fillets

2 tsp Avocado oil

0.5 tbsp Ghee

2 cloves Garlic

1 tsp Fresh thyme

1 tbsp Fresh parsley

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Green beans

0.25 cup Cooked quinoa

1 tsp Lemon juice

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PREPARATION

1
Pat the chicken mini fillets dry with paper towels and season both sides with sea salt and black pepper.
2
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
3
Place the chicken fillets in the skillet and sear for 3-4 minutes per side until golden brown and cooked through.
4
Reduce heat to medium-low and add the ghee, minced garlic, and fresh thyme to the pan.
5
Tilt the pan and spoon the melting herb ghee over the chicken for 1 minute until highly aromatic.
6
Remove chicken from the pan and let it rest; meanwhile, quickly sauté the green beans in the remaining pan juices until tender-crisp.
7
Serve the chicken and green beans over the cooked quinoa, drizzled with lemon juice and garnished with fresh parsley.