Name: Pan-Seared Chicken with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.5 tbsp Extra virgin olive oil; 0.5 tsp Ghee; 1 tbsp Lemon juice; 1 clove Garlic; 1 tsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus; 0.5 cup Cooked quinoa

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 breasts drizzled with a bright lemon-garlic herb sauce and served with crisp-tender asparagus and fluffy quinoa.

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NUTRITION

Protein

43.8g

Fat

15.8g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.5 tbsp Extra virgin olive oil

0.5 tsp Ghee

1 tbsp Lemon juice

1 clove Garlic

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 cup Cooked quinoa

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PREPARATION

1
Pat the chicken breasts dry with a paper towel and season both sides evenly with sea salt and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and sear for 5-6 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
4
Remove the chicken from the pan and set aside on a plate to rest.
5
In the same skillet, add the asparagus spears and sauté for 3-4 minutes until they are bright green and crisp-tender, then remove and set aside.
6
Reduce the heat to low and add the ghee and minced garlic to the pan, stirring for 30 seconds until fragrant.
7
Whisk in the lemon juice and fresh parsley, scraping up any browned bits from the bottom of the pan to create a light sauce.
8
Serve the chicken alongside the cooked quinoa and asparagus, drizzling the lemon-herb sauce over the chicken before serving.