Name: Pan-Seared Chicken Filet with Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 0.5 tsp Dried thyme; 0.5 tsp Dried rosemary; 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 Filet with Herbs

Pan-seared chicken breast seasoned with fragrant herbs, served alongside nutty quinoa and crisp-tender asparagus for a vibrant and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.2g

Fat

21.1g

Carbs

28.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the chicken breast dry with a paper towel to ensure a perfect sear.
2
In a small bowl, combine the dried thyme, dried rosemary, sea salt, and black pepper.
3
Season both sides of the chicken filet evenly with the herb mixture.
4
Heat the extra virgin olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
5
Place the chicken in the pan and sear for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
6
Remove the chicken from the pan and let it rest on a cutting board for 3 minutes.
7
In the same skillet, add the asparagus spears and sauté for 3 to 4 minutes until they are bright green and tender-crisp.
8
Plate the chicken alongside the warm cooked quinoa and sautéed asparagus.
9
Drizzle the lemon juice over the chicken and vegetables just before serving to brighten the flavors.