Name: Pan-Seared Chicken Tenderloins with Garlic Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken tenderloins; 1 tbsp ghee; 2 cloves garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup asparagus; 0.5 cup cooked quinoa; 1 tbsp fresh parsley; 1 tsp lemon juice

Pan-Seared Chicken Tenderloins with Garlic 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 Tenderloins with Garlic Butter

Pan-seared chicken tenderloins basted in a fragrant garlic-ghee sauce, served with crisp-tender asparagus and fluffy quinoa for a satisfying, savory finish.

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NUTRITION

Protein

42.9g

Fat

18.8g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken tenderloins

1 tbsp ghee

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp fresh parsley

1 tsp lemon juice

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PREPARATION

1
Pat the chicken tenderloins dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat a large skillet over medium-high heat and add half of the ghee.
3
Place chicken in the skillet and sear for 3-4 minutes per side until golden brown and cooked through.
4
In the last 2 minutes of cooking, add the remaining ghee and minced garlic to the pan, spooning the melting garlic butter over the chicken.
5
Remove chicken from the pan and let it rest; add the asparagus to the same skillet, sautéing for 4-5 minutes until bright green and tender.
6
Serve the chicken and asparagus over a bed of warm quinoa, drizzled with the remaining pan juices, fresh parsley, and a squeeze of lemon juice.