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 oz Chicken breast; 0.5 cup Cooked quinoa; 1 cup Asparagus; 1 tsp Extra virgin olive oil; 1 tsp Ghee; 1 tbsp Lemon juice; 1 tsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

Pan-seared chicken breast drizzled with a bright, buttery lemon-herb sauce and served alongside nutty quinoa and crisp-tender asparagus.

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NUTRITION

Protein

52.5g

Fat

16.8g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Asparagus

1 tsp Extra virgin olive oil

1 tsp Ghee

1 tbsp Lemon juice

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and garlic powder.
2
Heat the extra virgin olive oil in a skillet over medium-high heat.
3
Place the chicken in the hot pan and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.
4
While the chicken cooks, steam the asparagus for 4 to 5 minutes until it is vibrant green and crisp-tender.
5
Remove the chicken from the pan and let it rest on a plate; reduce the heat to low and add the ghee, lemon juice, and fresh parsley to the skillet.
6
Whisk the sauce for 1 minute to incorporate the flavorful browned bits from the bottom of the pan.
7
Serve the chicken over the cooked quinoa with a side of asparagus, drizzling the warm lemon-herb sauce over the top.