Lemon Garlic Pan Seared Chicken with Roasted Asparagus and Quinoa

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

Lemon Garlic Pan Seared Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan Seared Chicken with Roasted Asparagus and Quinoa

Savor the bright, zesty flavors of our Lemon Garlic Pan Seared Chicken paired with tender roasted asparagus and a small serving of quinoa. This dish features juicy chicken lightly sautéed in olive oil and infused with lemon and garlic, perfectly complemented by crisp asparagus and the subtle nutty flavor of quinoa for a well-rounded, nourishing meal.

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NUTRITION

344kcal
Protein
34.9g
Fat
14g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

2 tsp Olive Oil

1/3 cup Cooked Quinoa

1/2 Lemon

1 clove Garlic

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PREPARATION

  • 1

    Begin by patting the chicken breast dry and seasoning it lightly with salt and pepper.

  • 2

    In a small bowl, combine the juice and zest of 1/2 lemon with 1 clove minced garlic and the olive oil.

  • 3

    Marinate the chicken for 10-15 minutes, ensuring the flavors are well absorbed.

  • 4

    Preheat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken and sear for about 5-6 minutes per side until cooked through and golden on the outside.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the asparagus with a little olive oil, salt, and pepper, and spread them on a baking sheet.

  • 6

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly crispy.

  • 7

    If quinoa is not already prepared, cook it according to package directions.

  • 8

    Plate the chicken with a serving of roasted asparagus and a side of quinoa. Drizzle any remaining lemon garlic sauce over the chicken for an added burst of flavor.

Lemon Garlic Pan Seared Chicken with Roasted Asparagus and Quinoa

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

Lemon Garlic Pan Seared Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan Seared Chicken with Roasted Asparagus and Quinoa

Savor the bright, zesty flavors of our Lemon Garlic Pan Seared Chicken paired with tender roasted asparagus and a small serving of quinoa. This dish features juicy chicken lightly sautéed in olive oil and infused with lemon and garlic, perfectly complemented by crisp asparagus and the subtle nutty flavor of quinoa for a well-rounded, nourishing meal.

NUTRITION

344kcal
Protein
34.9g
Fat
14g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

2 tsp Olive Oil

1/3 cup Cooked Quinoa

1/2 Lemon

1 clove Garlic

PREPARATION

  • 1

    Begin by patting the chicken breast dry and seasoning it lightly with salt and pepper.

  • 2

    In a small bowl, combine the juice and zest of 1/2 lemon with 1 clove minced garlic and the olive oil.

  • 3

    Marinate the chicken for 10-15 minutes, ensuring the flavors are well absorbed.

  • 4

    Preheat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken and sear for about 5-6 minutes per side until cooked through and golden on the outside.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the asparagus with a little olive oil, salt, and pepper, and spread them on a baking sheet.

  • 6

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly crispy.

  • 7

    If quinoa is not already prepared, cook it according to package directions.

  • 8

    Plate the chicken with a serving of roasted asparagus and a side of quinoa. Drizzle any remaining lemon garlic sauce over the chicken for an added burst of flavor.