Name: Pan-Seared Chicken Cutlets with Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 1 tbsp extra virgin olive oil; 1 tbsp fresh parsley; 1 tbsp lemon juice; 1 cup broccoli florets; 0.25 cup cooked quinoa

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 Cutlets with Herbs

Pan-seared chicken cutlets seasoned with aromatic herbs, served with crisp steamed broccoli and fluffy quinoa for a vibrant and satisfying meal.

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NUTRITION

Protein

48.9g

Fat

20.4g

Carbs

20.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp garlic powder

1 tbsp extra virgin olive oil

1 tbsp fresh parsley

1 tbsp lemon juice

1 cup broccoli florets

0.25 cup cooked quinoa

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PREPARATION

1
Place the chicken breast between two sheets of parchment paper and pound to an even 1/2-inch thickness.
2
Season both sides of the chicken evenly with sea salt, black pepper, dried oregano, and garlic powder.
3
Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.
4
Carefully place the chicken in the pan and sear for 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165 degrees Fahrenheit.
5
While the chicken is searing, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp.
6
Remove the chicken from the pan and let it rest on a cutting board for 2-3 minutes to lock in the juices.
7
Serve the sliced chicken cutlets alongside the steamed broccoli and quinoa, finishing with a squeeze of fresh lemon juice and a sprinkle of chopped parsley.