Name: Lemon Herb Pan-Seared Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 tbsp extra virgin olive oil; 0.5 cup cooked quinoa; 1 cup asparagus spears; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Pan-Seared Chicken

Chicken breast pan-seared until golden and juicy, served with zesty lemon-infused quinoa and crisp-tender roasted asparagus.

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NUTRITION

Protein

53.2g

Fat

14.5g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
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 to 6 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.
4
While the chicken cooks, toss the asparagus spears with a splash of water and microwave for 2 minutes or lightly sauté in a separate pan until crisp-tender.
5
In a small bowl, fluff the warm cooked quinoa and stir in the fresh lemon juice, lemon zest, and minced garlic.
6
Remove the chicken from the pan and let it rest for 2 minutes before slicing.
7
Plate the lemon quinoa, top with the sliced chicken, and serve the asparagus on the side.