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 in this perfectly seared chicken breast, enhanced by a tangy lemon-garlic marinade and served alongside crisp roasted asparagus and a side of fluffy quinoa. Each bite delivers a burst of freshness balanced with a satisfying savory depth that makes for a well-rounded, nutritious meal.

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NUTRITION

420kcal
Protein
51.3g
Fat
9.5g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 cup Asparagus

1/2 cup Cooked Quinoa

Salt and Pepper

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PREPARATION

  • 1

    Begin by patting the chicken breast dry and season both sides with salt and pepper.

  • 2

    In a small bowl, mix the olive oil, lemon juice, and minced garlic to create the marinade.

  • 3

    Coat the chicken breast with the lemon-garlic marinade and let it sit for about 10 minutes.

  • 4

    Preheat a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 5-6 minutes per side until fully cooked and golden brown.

  • 5

    Meanwhile, preheat your oven to 400°F. Toss the asparagus with a small drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 6

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

  • 7

    Prepare the quinoa according to the package instructions if not already cooked.

  • 8

    Plate the chicken alongside the roasted asparagus and a serving of quinoa. Drizzle any remaining pan juices over the chicken for extra flavor.

  • 9

    Serve warm and enjoy your nutritious, flavorful meal.

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 in this perfectly seared chicken breast, enhanced by a tangy lemon-garlic marinade and served alongside crisp roasted asparagus and a side of fluffy quinoa. Each bite delivers a burst of freshness balanced with a satisfying savory depth that makes for a well-rounded, nutritious meal.

NUTRITION

420kcal
Protein
51.3g
Fat
9.5g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 cup Asparagus

1/2 cup Cooked Quinoa

Salt and Pepper

PREPARATION

  • 1

    Begin by patting the chicken breast dry and season both sides with salt and pepper.

  • 2

    In a small bowl, mix the olive oil, lemon juice, and minced garlic to create the marinade.

  • 3

    Coat the chicken breast with the lemon-garlic marinade and let it sit for about 10 minutes.

  • 4

    Preheat a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 5-6 minutes per side until fully cooked and golden brown.

  • 5

    Meanwhile, preheat your oven to 400°F. Toss the asparagus with a small drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 6

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

  • 7

    Prepare the quinoa according to the package instructions if not already cooked.

  • 8

    Plate the chicken alongside the roasted asparagus and a serving of quinoa. Drizzle any remaining pan juices over the chicken for extra flavor.

  • 9

    Serve warm and enjoy your nutritious, flavorful meal.