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

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, zesty lemon-herb sauce and served with crisp-tender asparagus and fluffy quinoa.

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NUTRITION

Protein

52.4g

Fat

21.3g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 tbsp lemon juice

1 tbsp fresh parsley

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.5 cup cooked quinoa

0.25 tsp dried oregano

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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 medium 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 degrees Fahrenheit and the surface is golden brown.
4
Remove the chicken from the pan and let it rest on a plate; add the trimmed asparagus and minced garlic to the same skillet.
5
Sauté the asparagus for 3 to 4 minutes until vibrant green and slightly charred, then stir in the lemon juice and fresh parsley to deglaze the pan.
6
Plate the fluffy cooked quinoa, top with the pan-seared chicken and asparagus, and pour the remaining lemon-herb pan sauce over the top before serving.