Name: Pan-Seared Chicken Tenderloins with Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken tenderloins; 1 tbsp Extra virgin olive oil; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Cooked quinoa; 1 cup Zucchini; 1 tsp Lemon juice

Pan-Seared Chicken Tenderloins with Herbs

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 Tenderloins with Herbs

Pan-seared chicken tenderloins seasoned with aromatic herbs served alongside fluffy quinoa and tender zucchini for a vibrant, protein-packed meal.

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NUTRITION

Protein

41.1g

Fat

18.4g

Carbs

25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken tenderloins

1 tbsp Extra virgin olive oil

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

1 cup Zucchini

1 tsp Lemon juice

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PREPARATION

1
Pat the chicken tenderloins dry with a paper towel to ensure a crisp sear.
2
In a small bowl, combine the dried oregano, garlic powder, sea salt, and black pepper.
3
Evenly coat the chicken tenderloins with the herb seasoning on all sides.
4
Heat the extra virgin olive oil in a large stainless steel or cast-iron skillet over medium-high heat.
5
Place the chicken in the hot skillet and sear for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165°F.
6
Remove the chicken from the pan and let it rest for 2 minutes to keep the juices intact.
7
In the same skillet, add the sliced zucchini and sauté for 3 minutes until tender-crisp and slightly caramelized.
8
Serve the herb-crusted chicken over the warm cooked quinoa with the sautéed zucchini and a bright drizzle of fresh lemon juice.