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

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

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

YOUR SOLIN GENERATED RECIPE

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

Savor a bright and flavorful dish featuring tender lemon herb chicken perfectly pan-seared for a crisp finish, accompanied by lightly roasted asparagus and a serving of fluffy quinoa. This balanced meal offers a harmonious blend of tangy citrus, aromatic herbs, and a satisfying mix of textures that make every bite both nourishing and delightful.

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NUTRITION

410kcal
Protein
42.1g
Fat
15.1g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

2 tsp Olive Oil

1 cup Asparagus (134g)

0.5 cup Cooked Quinoa (92g)

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (parsley, thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Pat the chicken breast dry and season it with salt, pepper, and half of the fresh herbs. Drizzle 1 teaspoon of olive oil and 1 tablespoon of lemon juice over the chicken, and let it marinate for 10-15 minutes.

  • 3

    While the chicken marinates, toss the asparagus with the remaining teaspoon of olive oil, a pinch of salt, and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat. Place the chicken breast in the pan and sear for 3-4 minutes per side until golden brown.

  • 5

    Transfer the seared chicken to a baking tray and place it in the oven along with the prepared asparagus. Roast for about 10 minutes or until the chicken is cooked through and the asparagus is tender.

  • 6

    While the chicken and asparagus finish in the oven, prepare the quinoa according to package instructions until it becomes fluffy.

  • 7

    Plate the dish by placing a serving of quinoa on the plate, topping it with the sliced pan-seared chicken, and arranging the roasted asparagus on the side. Sprinkle any remaining fresh herbs over the top.

  • 8

    Serve immediately and enjoy your nutrient-packed meal.

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

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

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

YOUR SOLIN GENERATED RECIPE

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

Savor a bright and flavorful dish featuring tender lemon herb chicken perfectly pan-seared for a crisp finish, accompanied by lightly roasted asparagus and a serving of fluffy quinoa. This balanced meal offers a harmonious blend of tangy citrus, aromatic herbs, and a satisfying mix of textures that make every bite both nourishing and delightful.

NUTRITION

410kcal
Protein
42.1g
Fat
15.1g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

2 tsp Olive Oil

1 cup Asparagus (134g)

0.5 cup Cooked Quinoa (92g)

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (parsley, thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Pat the chicken breast dry and season it with salt, pepper, and half of the fresh herbs. Drizzle 1 teaspoon of olive oil and 1 tablespoon of lemon juice over the chicken, and let it marinate for 10-15 minutes.

  • 3

    While the chicken marinates, toss the asparagus with the remaining teaspoon of olive oil, a pinch of salt, and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat. Place the chicken breast in the pan and sear for 3-4 minutes per side until golden brown.

  • 5

    Transfer the seared chicken to a baking tray and place it in the oven along with the prepared asparagus. Roast for about 10 minutes or until the chicken is cooked through and the asparagus is tender.

  • 6

    While the chicken and asparagus finish in the oven, prepare the quinoa according to package instructions until it becomes fluffy.

  • 7

    Plate the dish by placing a serving of quinoa on the plate, topping it with the sliced pan-seared chicken, and arranging the roasted asparagus on the side. Sprinkle any remaining fresh herbs over the top.

  • 8

    Serve immediately and enjoy your nutrient-packed meal.