Pan-Seared Lemon Herb Chicken Breast with Roasted Asparagus and Quinoa

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

Pan-Seared Lemon Herb Chicken Breast with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Herb Chicken Breast with Roasted Asparagus and Quinoa

Savor the vibrant flavors of our Pan-Seared Lemon Herb Chicken Breast paired with roasted asparagus and a side of fluffy quinoa. The chicken is perfectly seared to lock in its juiciness, then finished with a bright hit of lemon and a medley of herbs. Complemented by tender roasted asparagus and a serving of quinoa, this dish is a harmonious blend that satisfies hunger while keeping it light and nutrient-dense.

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NUTRITION

373kcal
Protein
46.2g
Fat
10.3g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic (minced)

1/2 cup Cooked Quinoa

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the asparagus and set a skillet on medium-high heat for the chicken.

  • 2

    Season the chicken breast with salt, pepper, minced garlic, half of the lemon juice, and your choice of chopped fresh herbs (such as thyme or rosemary) if available.

  • 3

    Add 1 teaspoon of olive oil to the skillet and sear the chicken breast for about 3-4 minutes on each side until golden, then reduce the heat slightly and cook through until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, trim the woody ends of the asparagus and toss with a light drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

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

  • 6

    Warm the cooked quinoa if needed, and plate it alongside the chicken and asparagus.

  • 7

    Finish the chicken with an extra drizzle of fresh lemon juice before serving, adding brightness to the dish.

Pan-Seared Lemon Herb Chicken Breast with Roasted Asparagus and Quinoa

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

Pan-Seared Lemon Herb Chicken Breast with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Herb Chicken Breast with Roasted Asparagus and Quinoa

Savor the vibrant flavors of our Pan-Seared Lemon Herb Chicken Breast paired with roasted asparagus and a side of fluffy quinoa. The chicken is perfectly seared to lock in its juiciness, then finished with a bright hit of lemon and a medley of herbs. Complemented by tender roasted asparagus and a serving of quinoa, this dish is a harmonious blend that satisfies hunger while keeping it light and nutrient-dense.

NUTRITION

373kcal
Protein
46.2g
Fat
10.3g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic (minced)

1/2 cup Cooked Quinoa

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the asparagus and set a skillet on medium-high heat for the chicken.

  • 2

    Season the chicken breast with salt, pepper, minced garlic, half of the lemon juice, and your choice of chopped fresh herbs (such as thyme or rosemary) if available.

  • 3

    Add 1 teaspoon of olive oil to the skillet and sear the chicken breast for about 3-4 minutes on each side until golden, then reduce the heat slightly and cook through until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, trim the woody ends of the asparagus and toss with a light drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

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

  • 6

    Warm the cooked quinoa if needed, and plate it alongside the chicken and asparagus.

  • 7

    Finish the chicken with an extra drizzle of fresh lemon juice before serving, adding brightness to the dish.