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; 2 tsp extra virgin olive oil; 1 tsp ghee; 1 clove garlic; 1 tbsp lemon juice; 1 tsp fresh parsley; 0.5 cup cooked quinoa; 1 cup asparagus spears; 0.25 tsp sea salt; 0.25 tsp black pepper

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 zesty lemon-herb butter sauce, served over fluffy quinoa and tender roasted asparagus for a bright and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

57.1g

Fat

21.8g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

2 tsp extra virgin olive oil

1 tsp ghee

1 clove garlic

1 tbsp lemon juice

1 tsp fresh parsley

0.5 cup cooked quinoa

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast evenly on both sides with sea salt and black pepper.
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 5-7 minutes per side until golden brown and cooked through.
4
Remove the chicken from the pan and set aside to rest.
5
In the same skillet, add the asparagus spears and minced garlic, sautéing for 3-4 minutes until the asparagus is tender-crisp.
6
Lower the heat and stir in the ghee, lemon juice, and chopped fresh parsley, scraping up any browned bits from the bottom of the pan.
7
Place the cooked quinoa on a plate, top with the chicken and asparagus, and drizzle the lemon-herb sauce over the top.