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; 2 tsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tbsp Lemon juice; 1 clove Garlic; 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

Tender chicken breast pan-seared until golden and finished with a bright, zesty lemon-herb sauce alongside fluffy quinoa and crisp asparagus.

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NUTRITION

Protein

52.7g

Fat

16.9g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 tsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Lemon juice

1 clove Garlic

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 1 teaspoon of olive oil in a medium skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and sear for 5-7 minutes per side until cooked through and golden brown.
4
Remove chicken from the pan and let it rest on a plate; in the same pan, add the remaining teaspoon of oil and the asparagus.
5
Sauté the asparagus for 4-5 minutes until tender-crisp, then stir in the minced garlic for 30 seconds.
6
Deglaze the pan with lemon juice, scraping up any browned bits, and stir in the fresh parsley.
7
Serve the chicken and asparagus over the warm cooked quinoa, drizzling any remaining pan sauce over the top.