YOUR SOLIN GENERATED RECIPE
Lemon Garlic Pan Seared Chicken with Roasted Asparagus
Savor a burst of fresh lemon and garlic flavors with tender, pan-seared chicken paired with crisp, roasted asparagus. This simple yet satisfying dish strikes the perfect balance between lean protein and vibrant vegetables, making it ideal for a wholesome meal any time of day.
INGREDIENTS
1 piece 6 oz Chicken Breast
1 bunch Asparagus (approx 200g)
1 tablespoon Olive Oil
Juice of 1/2 Lemon
2 cloves Garlic
Pinch each Salt and Black Pepper
Optional: Fresh Parsley
PREPARATION
Preheat your oven to 425°F (220°C) for the asparagus.
Trim the woody ends off the asparagus and place them on a baking sheet. Drizzle 1/2 tablespoon of olive oil over the asparagus, season with a pinch of salt and pepper, and toss to coat evenly.
Roast the asparagus in the preheated oven for about 10-12 minutes or until they are tender and slightly crispy on the edges.
Meanwhile, pat the chicken breast dry with paper towels. Season both sides with salt and black pepper.
In a skillet, heat the remaining 1/2 tablespoon of olive oil over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
During the last minute of cooking, add the minced garlic and allow it to sauté with the chicken, being careful not to let it burn.
Once the chicken is cooked, squeeze the juice of 1/2 a lemon over the chicken in the skillet, letting the flavors meld.
Plate the chicken with the roasted asparagus on the side. Garnish with a sprinkle of fresh parsley if desired, and serve immediately.