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

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-garlic sauce, served alongside crisp roasted asparagus and fluffy quinoa for a bright and satisfying meal.

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NUTRITION

Protein

55.9g

Fat

22.3g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cooked quinoa

2 cloves garlic

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Pat the chicken breast dry with paper towels and season both sides with sea salt, black pepper, and dried oregano.
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 6 to 7 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 to rest; in the same skillet, add the trimmed asparagus spears and minced garlic.
5
Sauté the asparagus for 3 to 4 minutes until tender-crisp and the garlic is fragrant.
6
Pour the lemon juice into the skillet to deglaze, scraping up any flavorful browned bits from the bottom of the pan.
7
Plate the warm quinoa and top with the chicken and asparagus, drizzling the remaining pan sauce over the top.
8
Garnish with freshly chopped parsley before serving.