YOUR SOLIN GENERATED RECIPE
Lemon Herb Pan-Seared Chicken with Roasted Asparagus
Enjoy a light yet flavorful dish featuring tender chicken breast brushed with a refreshing lemon herb marinade and perfectly roasted asparagus spears. This dish brings a bright citrus note complemented by fragrant herbs to elevate a classic pan-seared chicken recipe.
INGREDIENTS
4 ounces Chicken Breast
7 spears Asparagus
1 tablespoon Olive Oil
1 tablespoon Lemon Juice
1 teaspoon Fresh Thyme
1 teaspoon Fresh Rosemary
Salt and Pepper to taste
PREPARATION
Begin by patting the chicken breast dry. Coat with half the olive oil and season with salt, pepper, fresh thyme, and rosemary.
Squeeze lemon juice over the chicken and let it marinate for 10 minutes.
Preheat a skillet over medium heat and add the remaining olive oil. Once hot, place the chicken breast in the skillet and sear for about 4-5 minutes on each side or until cooked through.
While the chicken is cooking, preheat your oven to 425°F. Toss the asparagus spears with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.
Roast the asparagus in the oven for 10-12 minutes until tender and slightly crisp.
Plate the pan-seared chicken alongside the roasted asparagus, and drizzle any remaining pan juices over the top for extra flavor.