YOUR SOLIN GENERATED RECIPE
Lemon Herb Pan-Seared Chicken with Roasted Asparagus
A bright and flavorful dish featuring tender lemon herb chicken paired with perfectly roasted asparagus. The citrus punch elevates the succulent chicken while the asparagus adds a crisp, fresh contrast, making this meal a balanced delight for any time of day.
INGREDIENTS
5 ounces Chicken Breast
1 cup Asparagus
1 tablespoon Olive Oil
0.5 tablespoon Additional Olive Oil
2 tablespoons Lemon Juice
1 clove Garlic
1 teaspoon Fresh Thyme
1 teaspoon Fresh Rosemary
Salt and Pepper to taste
PREPARATION
Pat the chicken breast dry and season with salt, pepper, freshly squeezed lemon juice, minced garlic, thyme, and rosemary.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
Add the chicken breast to the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through.
While the chicken cooks, preheat the oven to 425°F for the asparagus.
Toss the asparagus in a bowl with the additional olive oil, a pinch of salt, and pepper.
Spread the asparagus on a baking sheet and roast in the oven for about 10 minutes until tender and slightly crispy.
Once cooked, slice the chicken if desired and serve alongside the roasted asparagus with an extra drizzle of lemon juice.