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; 0.75 tbsp Extra Virgin Olive Oil; 0.5 cup Cooked Quinoa; 1 cup Asparagus; 1 tsp Dried Oregano; 1 tsp Dried Thyme; 0.25 tsp Sea Salt; 0.25 tsp Black Pepper; 1 tbsp Lemon Juice; 1 clove Garlic

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

Tender chicken cutlets pan-seared with aromatic herbs and garlic, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant, protein-packed meal.

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NUTRITION

Protein

52.9g

Fat

18.0g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.75 tbsp Extra Virgin Olive Oil

0.5 cup Cooked Quinoa

1 cup Asparagus

1 tsp Dried Oregano

1 tsp Dried Thyme

0.25 tsp Sea Salt

0.25 tsp Black Pepper

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

1
Slice the chicken breast into thin cutlets and season both sides evenly with sea salt, black pepper, dried oregano, 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 cutlets in the pan and sear for 3 to 4 minutes per side, or until golden brown and the internal temperature reaches 165°F.
4
Remove the chicken from the pan and set aside to rest; in the same skillet, add the minced garlic and asparagus spears.
5
Sauté the asparagus for about 5 minutes until tender yet crisp, then deglaze the pan with the lemon juice, scraping up any browned bits.
6
Fluff the pre-cooked quinoa and serve it as a base, topped with the herb-seared chicken and the lemony asparagus.