Lemon Herb Sauce with Pan-Seared Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Sauce with Pan-Seared Chicken

YOUR SOLIN GENERATED RECIPE

Lemon Herb Sauce with Pan-Seared Chicken

Pan-seared chicken breast finished with a bright lemon-herb sauce and served alongside tender-crisp asparagus and fluffy quinoa.

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NUTRITION

520kcal
Protein
56.7g
Fat
17.2g
Carbs
38.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

2 cup asparagus

1 tsp olive oil

1 tsp olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

1 tbsp fresh parsley

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Season the chicken breast evenly with half of the sea salt and black pepper.

  • 2

    Heat one teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and fully cooked.

  • 3

    While the chicken cooks, steam the asparagus for 4-5 minutes until tender-crisp and vibrant green.

  • 4

    In a small mixing bowl, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, and dill to create the lemon herb sauce.

  • 5

    Place the warm quinoa and steamed asparagus on a plate, top with the sliced chicken breast, and drizzle the sauce generously over the entire dish.

Lemon Herb Sauce with Pan-Seared Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Sauce with Pan-Seared Chicken

YOUR SOLIN GENERATED RECIPE

Lemon Herb Sauce with Pan-Seared Chicken

Pan-seared chicken breast finished with a bright lemon-herb sauce and served alongside tender-crisp asparagus and fluffy quinoa.

NUTRITION

520kcal
Protein
56.7g
Fat
17.2g
Carbs
38.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

2 cup asparagus

1 tsp olive oil

1 tsp olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

1 tbsp fresh parsley

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Season the chicken breast evenly with half of the sea salt and black pepper.

  • 2

    Heat one teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and fully cooked.

  • 3

    While the chicken cooks, steam the asparagus for 4-5 minutes until tender-crisp and vibrant green.

  • 4

    In a small mixing bowl, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, and dill to create the lemon herb sauce.

  • 5

    Place the warm quinoa and steamed asparagus on a plate, top with the sliced chicken breast, and drizzle the sauce generously over the entire dish.