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 tbsp olive oil; 0.5 cup cooked quinoa; 1 cup asparagus spears; 1 clove garlic; 1 tbsp lemon juice; 0.25 cup low-sodium chicken broth; 1 tsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper

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 finished with a bright and zesty lemon-herb reduction, served alongside fluffy quinoa and crisp-tender asparagus.

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NUTRITION

Protein

52.0g

Fat

14.3g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 clove garlic

1 tbsp lemon juice

0.25 cup low-sodium chicken broth

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast evenly with sea salt and black pepper.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and sear for 6 to 8 minutes per side until golden brown and the internal temperature reaches 165°F.
4
Remove the chicken from the pan and let it rest on a plate.
5
In the same skillet, add the minced garlic and asparagus spears, sautéing for 3 to 4 minutes until the asparagus is vibrant and tender-crisp.
6
Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan.
7
Simmer the sauce for 2 minutes until slightly reduced, then stir in the fresh parsley.
8
Serve the chicken and asparagus over the warm cooked quinoa, drizzling the remaining lemon-herb sauce over the top.