Name: Pan-Seared Herb Chicken Tenderloins with Quinoa and Asparagus
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 cup Cooked quinoa; 1 cup Asparagus spears; 1 clove Garlic; 0.5 tsp Dried oregano; 0.5 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 whole Lemon

Pan-Seared Herb Chicken Tenderloins with Quinoa and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Herb Chicken Tenderloins with Quinoa and Asparagus

Herb-rubbed chicken tenderloins pan-seared until golden and juicy, served with fluffy quinoa and crisp-tender asparagus for a vibrant, balanced meal.

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NUTRITION

Protein

44.0g

Fat

17.6g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken tenderloins

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 clove Garlic

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

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PREPARATION

1
Pat the chicken tenderloins dry with a paper towel and season both sides with dried oregano, dried thyme, sea salt, and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3
Place the chicken tenderloins in the skillet and sear for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
4
Remove the chicken from the skillet and set aside to rest on a plate.
5
In the same skillet, add the minced garlic and asparagus spears, sautéing for 4-5 minutes until the asparagus is crisp-tender.
6
Squeeze the juice from the lemon half over the asparagus and stir to deglaze the pan drippings.
7
Serve the herb-seared chicken alongside the fluffy quinoa and sautéed asparagus.