YOUR SOLIN GENERATED RECIPE
Lemon Garlic Pan Seared Chicken with Roasted Asparagus
Enjoy a vibrant and flavorful dish featuring succulent pan-seared chicken infused with lemon and garlic, paired with perfectly roasted asparagus. This dish offers a well-balanced combination of lean protein and fresh greens, enlivened with zesty citrus and aromatic garlic for a light yet satisfying meal.
INGREDIENTS
5 oz Chicken Breast
1 cup Asparagus
1 tbsp Extra Virgin Olive Oil
2 cloves Garlic
1 medium Lemon
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Pat the chicken breast dry and season both sides generously with salt and black pepper.
Mince the garlic and zest the lemon, then juice the lemon and set aside.
Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once the oil is hot, add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through. Remove the chicken and let it rest.
Preheat the oven to 425°F (220°C). Toss the asparagus with the remaining olive oil, a pinch of salt, and a few cracks of black pepper. Spread the asparagus on a baking sheet in a single layer.
Roast the asparagus in the oven for 10-12 minutes until tender and slightly crispy at the edges.
Return the pan with chicken to low heat. Add the minced garlic and lemon zest to the skillet, stirring briefly to release the aroma without burning the garlic. Pour in the lemon juice and allow it to simmer for a minute, coating the chicken with the flavorful sauce.
Slice the chicken breast and serve alongside the roasted asparagus, drizzling any remaining pan sauce over the top.