Lemon-Herb Pan-Seared Chicken with Roasted Asparagus

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

Lemon-Herb Pan-Seared Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Pan-Seared Chicken with Roasted Asparagus

Enjoy a beautifully balanced dinner featuring tender pan-seared chicken infused with refreshing lemon and aromatic herbs, accompanied by crisp roasted asparagus and a side of fluffy quinoa. This dish delivers a vibrant burst of citrus and savory flavors while fitting perfectly within your macro goals.

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NUTRITION

373kcal
Protein
42.4g
Fat
10.5g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

8 spears Asparagus

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice (from about 1/2 lemon)

1 clove Garlic

2 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 2

    In a shallow dish, combine lemon juice, minced garlic, and mixed fresh herbs. Marinate the chicken in the mixture for at least 15 minutes.

  • 3

    Preheat a skillet over medium-high heat and add the olive oil.

  • 4

    Place the marinated chicken breast in the skillet and pan-sear for about 4-5 minutes on each side or until fully cooked and golden brown.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the asparagus spears with a light drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

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

  • 7

    If needed, reheat or prepare the quinoa according to package directions.

  • 8

    Plate the chicken breast with a side of roasted asparagus and 1/2 cup of cooked quinoa, then garnish with a sprinkle of extra fresh herbs if desired.

Lemon-Herb Pan-Seared Chicken with Roasted Asparagus

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

Lemon-Herb Pan-Seared Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Pan-Seared Chicken with Roasted Asparagus

Enjoy a beautifully balanced dinner featuring tender pan-seared chicken infused with refreshing lemon and aromatic herbs, accompanied by crisp roasted asparagus and a side of fluffy quinoa. This dish delivers a vibrant burst of citrus and savory flavors while fitting perfectly within your macro goals.

NUTRITION

373kcal
Protein
42.4g
Fat
10.5g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

8 spears Asparagus

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice (from about 1/2 lemon)

1 clove Garlic

2 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 2

    In a shallow dish, combine lemon juice, minced garlic, and mixed fresh herbs. Marinate the chicken in the mixture for at least 15 minutes.

  • 3

    Preheat a skillet over medium-high heat and add the olive oil.

  • 4

    Place the marinated chicken breast in the skillet and pan-sear for about 4-5 minutes on each side or until fully cooked and golden brown.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the asparagus spears with a light drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

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

  • 7

    If needed, reheat or prepare the quinoa according to package directions.

  • 8

    Plate the chicken breast with a side of roasted asparagus and 1/2 cup of cooked quinoa, then garnish with a sprinkle of extra fresh herbs if desired.