Crispy 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.

Crispy Lemon-Herb Pan-Seared Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Pan-Seared Chicken with Roasted Asparagus

Enjoy a perfectly balanced dish featuring tender pan-seared chicken breast with a light, crispy almond flour coating, accented by a bright burst of lemon and fresh herbs, paired with roasted asparagus for a satisfying crunch.

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NUTRITION

390kcal
Protein
39.2g
Fat
24.9g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Asparagus

2 tablespoons Almond Flour

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Rosemary

1 teaspoon Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the almond flour, dried rosemary, dried thyme, a pinch of salt, and pepper.

  • 3

    Brush the chicken with a little lemon juice to help the almond flour adhere, then dredge it in the almond flour mixture until evenly coated.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and cook for about 4-5 minutes per side or until a crispy golden crust forms and the internal temperature reaches 165°F.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the asparagus in a small amount of olive oil, salt, and pepper, then spread on a baking sheet.

  • 6

    Roast the asparagus in the preheated oven for 10-12 minutes, or until tender yet still crisp.

  • 7

    Plate the chicken alongside the roasted asparagus, drizzle any remaining lemon juice over the top, and serve immediately.

Crispy 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.

Crispy Lemon-Herb Pan-Seared Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Pan-Seared Chicken with Roasted Asparagus

Enjoy a perfectly balanced dish featuring tender pan-seared chicken breast with a light, crispy almond flour coating, accented by a bright burst of lemon and fresh herbs, paired with roasted asparagus for a satisfying crunch.

NUTRITION

390kcal
Protein
39.2g
Fat
24.9g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Asparagus

2 tablespoons Almond Flour

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Rosemary

1 teaspoon Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the almond flour, dried rosemary, dried thyme, a pinch of salt, and pepper.

  • 3

    Brush the chicken with a little lemon juice to help the almond flour adhere, then dredge it in the almond flour mixture until evenly coated.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and cook for about 4-5 minutes per side or until a crispy golden crust forms and the internal temperature reaches 165°F.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the asparagus in a small amount of olive oil, salt, and pepper, then spread on a baking sheet.

  • 6

    Roast the asparagus in the preheated oven for 10-12 minutes, or until tender yet still crisp.

  • 7

    Plate the chicken alongside the roasted asparagus, drizzle any remaining lemon juice over the top, and serve immediately.