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

Enjoy succulent pan-seared chicken infused with bright lemon and aromatic garlic, paired with crisp roasted asparagus and a side of fluffy quinoa. This dish delivers a vibrant balance of flavors with a satisfying protein punch and wholesome ingredients, making it a perfect choice for a nutritious dinner.

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NUTRITION

409kcal
Protein
45.3g
Fat
13g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

8 spears Asparagus

1/2 tbsp Olive Oil

1 clove Garlic

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

1/2 cup Cooked Quinoa

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, lemon juice, and finely minced garlic.

  • 3

    Heat a non-stick skillet over medium-high heat. Sear the chicken for about 5-6 minutes per side, or until fully cooked and nicely browned. During the last minute, drizzle the lemon garlic mixture over the chicken to glaze it.

  • 4

    Preheat your oven to 400°F. Toss the asparagus spears with a little salt, pepper, and a drizzle of olive oil. Spread on a baking sheet.

  • 5

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

  • 6

    Reheat or prepare the pre-cooked quinoa as per package instructions if needed.

  • 7

    Plate the chicken alongside the roasted asparagus and quinoa, then drizzle any remaining pan juices over the top for an extra 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

Enjoy succulent pan-seared chicken infused with bright lemon and aromatic garlic, paired with crisp roasted asparagus and a side of fluffy quinoa. This dish delivers a vibrant balance of flavors with a satisfying protein punch and wholesome ingredients, making it a perfect choice for a nutritious dinner.

NUTRITION

409kcal
Protein
45.3g
Fat
13g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

8 spears Asparagus

1/2 tbsp Olive Oil

1 clove Garlic

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

1/2 cup Cooked Quinoa

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, lemon juice, and finely minced garlic.

  • 3

    Heat a non-stick skillet over medium-high heat. Sear the chicken for about 5-6 minutes per side, or until fully cooked and nicely browned. During the last minute, drizzle the lemon garlic mixture over the chicken to glaze it.

  • 4

    Preheat your oven to 400°F. Toss the asparagus spears with a little salt, pepper, and a drizzle of olive oil. Spread on a baking sheet.

  • 5

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

  • 6

    Reheat or prepare the pre-cooked quinoa as per package instructions if needed.

  • 7

    Plate the chicken alongside the roasted asparagus and quinoa, then drizzle any remaining pan juices over the top for an extra burst of flavor.