Name: Pan-Seared Chicken with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.75 tbsp extra virgin olive oil; 0.33 cup cooked quinoa; 1 cup asparagus; 1 clove garlic; 1 tbsp lemon juice; 1 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper; 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 lemon-herb sauce, served alongside nutty quinoa and crisp-tender asparagus for a refreshing finish.

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NUTRITION

Protein

55.7g

Fat

18.2g

Carbs

23.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.75 tbsp extra virgin olive oil

0.33 cup cooked quinoa

1 cup asparagus

1 clove garlic

1 tbsp lemon juice

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

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 extra virgin olive oil in a medium skillet over medium-high heat.
3
Place the chicken in the skillet and sear for 6-7 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 trimmed asparagus and minced garlic, sautéing for 3-4 minutes until the asparagus is vibrant and tender.
6
Turn off the heat and stir in the fresh lemon juice and chopped parsley to create a light pan sauce.
7
Serve the sliced chicken and asparagus over the warm cooked quinoa, drizzling any remaining pan juices over the top.