Name: Pan-Seared Herb Chicken with Quinoa and Roasted Vegetables
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; 0.5 cup cooked quinoa; 1 cup asparagus spears; 0.5 cup cherry tomatoes; 1 clove garlic; 1 tsp fresh rosemary; 1 tsp fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Pan-Seared Herb Chicken with Quinoa and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Herb Chicken with Quinoa and Roasted Vegetables

Pan-seared chicken breast infused with fragrant rosemary and thyme, served alongside fluffy quinoa and crisp, blistered vegetables for a clean and vibrant meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

57.7g

Fat

22.2g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 cup cherry tomatoes

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the chicken breast dry and season both sides with sea salt and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Place the chicken in the hot skillet and sear for 6 minutes without moving it to develop a golden crust.
4
Flip the chicken and add the minced garlic, rosemary, and thyme to the pan, tilting it to baste the meat with the herb-infused oil.
5
Cook for another 5-6 minutes until the internal temperature reaches 165°F, then remove the chicken to a plate to rest.
6
In the same skillet, toss the asparagus and cherry tomatoes for 3-4 minutes until the tomatoes blister and the asparagus is tender-crisp.
7
Serve the chicken sliced over the warm quinoa with the sautéed vegetables on the side.