Lemon Garlic Pan-Seared Chicken with Roasted Asparagus and Quinoa

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

Lemon Garlic Pan-Seared Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken with Roasted Asparagus and Quinoa

Savor the bright flavors of lemon and garlic infusing tender pan-seared chicken, paired with crisp roasted asparagus and a fluffy bed of quinoa. This balanced dish delivers a burst of zest and wholesome goodness, perfect for a nourishing dinner.

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NUTRITION

371kcal
Protein
41.5g
Fat
10.6g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100 g Asparagus

1/2 cup cooked Quinoa

1 medium wedge Lemon

2 cloves Garlic

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Mince the garlic and squeeze the lemon wedge to extract the juice.

  • 3

    Heat the olive oil in a pan over medium-high heat. Add the chicken and cook for about 5-6 minutes on each side until golden and cooked through.

  • 4

    In a separate baking tray, toss the asparagus with a drizzle of olive oil, lemon juice, minced garlic, salt, and pepper. Roast in a preheated oven at 425°F for about 10 minutes until tender.

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    Plate the chicken alongside the roasted asparagus and a serving of quinoa. Drizzle any remaining lemon garlic sauce over the chicken for extra flavor.

Lemon Garlic Pan-Seared Chicken with Roasted Asparagus and Quinoa

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

Lemon Garlic Pan-Seared Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken with Roasted Asparagus and Quinoa

Savor the bright flavors of lemon and garlic infusing tender pan-seared chicken, paired with crisp roasted asparagus and a fluffy bed of quinoa. This balanced dish delivers a burst of zest and wholesome goodness, perfect for a nourishing dinner.

NUTRITION

371kcal
Protein
41.5g
Fat
10.6g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100 g Asparagus

1/2 cup cooked Quinoa

1 medium wedge Lemon

2 cloves Garlic

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Mince the garlic and squeeze the lemon wedge to extract the juice.

  • 3

    Heat the olive oil in a pan over medium-high heat. Add the chicken and cook for about 5-6 minutes on each side until golden and cooked through.

  • 4

    In a separate baking tray, toss the asparagus with a drizzle of olive oil, lemon juice, minced garlic, salt, and pepper. Roast in a preheated oven at 425°F for about 10 minutes until tender.

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    Plate the chicken alongside the roasted asparagus and a serving of quinoa. Drizzle any remaining lemon garlic sauce over the chicken for extra flavor.