YOUR SOLIN GENERATED RECIPE
Lemon Garlic Pan-Seared Chicken with Roasted Asparagus
Savor the bright, zesty flavors of lemon and garlic infusing tender pan-seared chicken, paired with perfectly roasted asparagus for a simple yet evocative meal that balances tang and savory notes in every bite.
INGREDIENTS
6 oz Chicken Breast
1 cup Asparagus
1 tbsp Olive Oil
1/2 Lemon
1 garlic clove
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F for the asparagus.
Trim the asparagus and toss them in half of the olive oil with a pinch of salt and pepper. Spread them on a baking sheet.
Roast the asparagus in the oven for 12-15 minutes until tender and lightly browned.
Meanwhile, pat the chicken breast dry and season both sides with salt and pepper.
Heat the remaining olive oil in a large skillet over medium-high heat.
Mince the garlic and add it to the pan, cooking briefly to release its aroma without burning.
Add the chicken breast to the skillet, cooking each side for about 4-5 minutes until golden and fully cooked.
Squeeze half the lemon over the chicken during the last minute of cooking to infuse a bright, fresh flavor.
Plate the chicken alongside the roasted asparagus and serve immediately.