Name: Pan-Seared Chicken Breast with Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.75 tbsp olive oil; 0.25 cup quinoa; 1 cup asparagus; 0.5 cup cherry tomatoes; 1 tsp fresh rosemary; 1 tsp fresh thyme; 1 clove garlic; 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

Pan-Seared Chicken Breast with Herbs

Pan-seared chicken breast seasoned with fresh rosemary and thyme, served over fluffy quinoa with vibrant roasted asparagus and blistered tomatoes.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

56.0g

Fat

17.9g

Carbs

25.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.75 tbsp olive oil

0.25 cup quinoa

1 cup asparagus

0.5 cup cherry tomatoes

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Rinse the quinoa under cold water and place in a small pot with half a cup of water.
2
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.
3
Rub the chicken breast with sea salt, black pepper, rosemary, and thyme on both sides.
4
Heat olive oil in a large skillet over medium-high heat and sear the chicken for 6 minutes per side.
5
Add the minced garlic, asparagus, and cherry tomatoes to the skillet for the final 5 minutes of cooking.
6
Remove from heat and serve the herb-crusted chicken and vegetables over the cooked quinoa.