YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Pan-Seared Chicken Breasts with Roasted Asparagus
Savor the bright flavors of lemon and fresh herbs coating a perfectly pan-seared chicken breast, paired with tender roasted asparagus. The chicken is given a light crispy finish with a dusting of almond flour, offering a delicious blend of textures and a vibrant finish. This dish is both hearty and healthy, ensuring a satisfying meal any time of the day.
INGREDIENTS
6 ounces Chicken Breast (170g)
1/4 cup Almond Flour (28g)
1/3 tablespoon Olive Oil (4.5g)
1/2 Lemon (15g, juiced)
1 cup Asparagus (134g)
1 clove Garlic (3g)
2 tablespoons Mixed Fresh Herbs
Salt & Pepper to taste
PREPARATION
Pat the chicken breast dry with a paper towel and season both sides with salt, pepper, and a mix of chopped fresh thyme and rosemary.
Lightly dredge the chicken breast in almond flour, shaking off any excess.
Heat olive oil in a non-stick skillet over medium-high heat. Add the chicken breast and allow to sear for about 4-5 minutes on one side until golden and crispy.
Flip the chicken and add minced garlic to the pan, letting the garlic infuse the oil for about 1 minute before covering and cooking for another 4-5 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
While the chicken cooks, preheat your oven to 425°F. Toss the asparagus with a pinch of salt, pepper, and a drizzle of any leftover olive oil or additional oil if needed on a baking sheet. Roast for 10-12 minutes until tender and slightly charred.
Once the chicken is done, remove from heat and drizzle with freshly squeezed lemon juice. Let it rest for a couple of minutes.
Plate the chicken alongside the roasted asparagus and garnish with additional fresh herbs if desired.