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 tenderloins; 0.5 cup cooked quinoa; 1 cup asparagus; 0.5 tbsp olive oil; 0.5 tbsp ghee; 1 tbsp lemon juice; 1 tsp lemon zest; 1 tbsp 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 tenderloins finished with a bright lemon-ghee sauce, served over fluffy quinoa and snap-crisp roasted asparagus.

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NUTRITION

Protein

44.0g

Fat

18.3g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken tenderloins

0.5 cup cooked quinoa

1 cup asparagus

0.5 tbsp olive oil

0.5 tbsp ghee

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp 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 tenderloins evenly with sea salt, black pepper, and garlic powder.
2
Heat olive oil in a large skillet over medium-high heat until shimmering.
3
Add chicken tenderloins to the skillet and sear for 3-4 minutes per side until golden brown and cooked through.
4
Remove chicken from the pan and set aside; add the asparagus to the same skillet, sautéing for 3 minutes until tender-crisp.
5
Reduce heat to low, add the ghee, lemon juice, lemon zest, and fresh parsley to the pan, stirring to create a silky sauce.
6
Serve the chicken and asparagus over the warm cooked quinoa, drizzling the lemon-herb sauce over everything.