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; 1 tbsp olive oil; 0.5 cup cooked quinoa; 1 cup asparagus spears; 1 tbsp lemon juice; 1 clove garlic; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

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 lemon-herb sauce and served alongside fluffy quinoa and snap-crisp asparagus spears.

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NUTRITION

Protein

52.7g

Fat

21.1g

Carbs

31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp lemon juice

1 clove garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
2
Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer.
3
Place the chicken in the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
4
Remove the chicken from the skillet 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 they are snap-crisp.
6
Pour in the lemon juice and add the fresh parsley, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan.
7
Serve the chicken and asparagus over the warm cooked quinoa and drizzle the remaining lemon-herb pan sauce over the top.