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; 1 tbsp Extra virgin olive oil; 0.5 cup Quinoa; 1 cup Asparagus; 0.5 cup Cherry tomatoes; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

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

Golden pan-seared chicken breast infused with fragrant rosemary and thyme, served over a bed of fluffy quinoa and crisp roasted asparagus.

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NUTRITION

Protein

57.5g

Fat

21.6g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

0.5 cup Quinoa

1 cup Asparagus

0.5 cup Cherry tomatoes

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, dried rosemary, and dried thyme.
2
Heat the extra virgin olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.
3
Place the chicken breast in the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is a deep golden brown.
4
While the chicken cooks, steam or lightly sauté the asparagus and cherry tomatoes until the asparagus is bright green and tender-crisp.
5
Prepare the quinoa according to package instructions if not already cooked, ensuring it is light and fluffy.
6
Remove the chicken from the pan and let it rest for 3 minutes before slicing to keep the juices intact.
7
Plate the chicken over the quinoa, arrange the vegetables on the side, and drizzle everything with fresh lemon juice for a bright finish.