Name: Lemon-Herb Chicken with Snap Peas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup sugar snap peas; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken with Snap Peas

Pan-seared chicken breast and crisp sugar snap peas tossed in a zesty lemon-herb glaze and served over fluffy quinoa for a bright and satisfying lunch.

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NUTRITION

Protein

52.2g

Fat

21.4g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup sugar snap peas

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast evenly with the sea salt, black pepper, and dried oregano.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Place the chicken in the skillet and cook for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees.
4
Remove the chicken from the pan and set it aside to rest for a few minutes.
5
In the same skillet, add the minced garlic and sugar snap peas, sautéing for 2 to 3 minutes until they are vibrant green and tender-crisp.
6
Slice the rested chicken into strips and return it to the skillet, tossing everything with the fresh lemon juice to deglaze the pan.
7
Arrange the warm cooked quinoa on a plate and top with the lemon-herb chicken and snap pea mixture.