Name: Pan-Seared Chicken Breast with Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken breast; 1 tbsp Extra virgin olive oil; 1 tbsp Ghee; 1 cup Cooked brown rice; 1 cup Asparagus spears; 1 tsp Dried thyme; 1 tsp Garlic powder; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley; 0.5 medium Lemon

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 Breast with Herbs

Tender chicken breast pan-seared with aromatic herbs and finished with a bright squeeze of lemon, served alongside buttery asparagus and hearty brown rice.

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NUTRITION

Protein

63.7g

Fat

36.0g

Carbs

59.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tbsp Ghee

1 cup Cooked brown rice

1 cup Asparagus spears

1 tsp Dried thyme

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

0.5 medium Lemon

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PREPARATION

1
Pat the chicken breast dry with paper towels and season both sides evenly with sea salt, black pepper, garlic powder, and dried thyme.
2
Heat the extra virgin olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the surface is golden brown.
4
Transfer the chicken to a plate to rest for 5 minutes.
5
In the same skillet, add the ghee and the asparagus spears, sautéing for 4 to 5 minutes until tender-crisp and slightly charred.
6
Warm the cooked brown rice and divide it onto a plate.
7
Serve the rested chicken and sautéed asparagus over the rice, finishing with a fresh squeeze of lemon juice and a garnish of chopped parsley.