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 a refreshing, well-balanced dish featuring tender, juicy chicken breast pan-seared with a zesty lemon garlic marinade, paired perfectly with lightly roasted asparagus and fluffy quinoa. This dish is ideal for a wholesome dinner that nourishes your body with lean protein, fiber, and essential nutrients.

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NUTRITION

341kcal
Protein
39.3g
Fat
10.2g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Begin by patting the chicken breast dry and seasoning it with salt, pepper, and minced garlic.

  • 2

    In a small bowl, combine the lemon juice and olive oil to create a marinade, then drizzle over the chicken, ensuring it's well-coated.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the chicken for about 5-6 minutes per side, or until it reaches an internal temperature of 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and toss the asparagus with a small drizzle of olive oil, salt, and pepper. Roast the asparagus on a baking sheet for 10-12 minutes until tender.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

    Once the chicken is done, let it rest for a few minutes before slicing. Plate the quinoa, add the roasted asparagus, and top with slices of the lemon garlic chicken.

  • 7

    Finish with an optional squeeze of fresh lemon over the dish and serve warm.

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 a refreshing, well-balanced dish featuring tender, juicy chicken breast pan-seared with a zesty lemon garlic marinade, paired perfectly with lightly roasted asparagus and fluffy quinoa. This dish is ideal for a wholesome dinner that nourishes your body with lean protein, fiber, and essential nutrients.

NUTRITION

341kcal
Protein
39.3g
Fat
10.2g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Begin by patting the chicken breast dry and seasoning it with salt, pepper, and minced garlic.

  • 2

    In a small bowl, combine the lemon juice and olive oil to create a marinade, then drizzle over the chicken, ensuring it's well-coated.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the chicken for about 5-6 minutes per side, or until it reaches an internal temperature of 165°F.

  • 4

    While the chicken is cooking, preheat your oven to 425°F and toss the asparagus with a small drizzle of olive oil, salt, and pepper. Roast the asparagus on a baking sheet for 10-12 minutes until tender.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

    Once the chicken is done, let it rest for a few minutes before slicing. Plate the quinoa, add the roasted asparagus, and top with slices of the lemon garlic chicken.

  • 7

    Finish with an optional squeeze of fresh lemon over the dish and serve warm.