Name: Pan-Seared Chicken with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 tbsp extra virgin olive oil; 0.5 cup cooked quinoa; 1 cup fresh asparagus spears; 1 tbsp fresh lemon juice; 1 clove garlic; 1 tsp fresh rosemary; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp grass-fed ghee

Pan-Seared Chicken with Lemon-Herb Sauce

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 Lemon-Herb Sauce

Golden pan-seared chicken breast drizzled with a zesty lemon-herb reduction, served alongside tender steamed asparagus and fluffy quinoa.

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NUTRITION

Protein

56.7g

Fat

26.0g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup fresh asparagus spears

1 tbsp fresh lemon juice

1 clove garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp grass-fed ghee

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PREPARATION

1
Season the chicken breast with sea salt and black pepper on both sides.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Place the chicken in the skillet and sear for 6 to 7 minutes per side until golden brown and cooked through.
4
Remove the chicken from the pan and let it rest on a plate.
5
In the same skillet, add the minced garlic and fresh rosemary, sautéing for 30 seconds until fragrant.
6
Stir in the lemon juice and grass-fed ghee, scraping up any browned bits from the bottom of the pan to create a silky sauce.
7
Steam the asparagus spears for 3 to 5 minutes until tender-crisp.
8
Plate the chicken over the cooked quinoa, top with the lemon-herb sauce, and serve with the asparagus.