YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Garlic Pan-Seared Chicken with Roasted Asparagus and Cherry Tomatoes
Savor a beautifully crisp pan-seared chicken breast enhanced with a zesty lemon-garlic marinade, paired with vibrant roasted asparagus and sweet burst of cherry tomatoes. This dish delivers a satisfying balance of protein, refreshing acidity, and colorful seasonal veggies in each bite.
INGREDIENTS
5 oz Chicken Breast
100g Asparagus
100g Cherry Tomatoes
1 tbsp Extra Virgin Olive Oil
1/2 Lemon
2 cloves Garlic
Pinch of Salt
Pinch of Black Pepper
1 sprig Fresh Rosemary
PREPARATION
Pat the chicken breast dry and season lightly with a pinch of salt and pepper.
In a small bowl, combine the juice of half a lemon, minced garlic, and chopped fresh rosemary. Drizzle in half of the olive oil and mix to create a marinade.
Coat the chicken breast with the lemon-garlic marinade and let it sit for at least 10 minutes.
While marinating, preheat your oven to 425°F. Toss the asparagus and cherry tomatoes with the remaining olive oil, a pinch of salt, and pepper on a baking sheet.
Place the vegetables in the oven and roast for about 12-15 minutes until tender and slightly charred.
Heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken breast. Sear for about 4-5 minutes on each side until the skin is crispy and the internal temperature reaches 165°F.
Remove the chicken from the pan and let it rest for a few minutes before slicing.
Plate the chicken breast alongside a generous serving of roasted asparagus and cherry tomatoes. Drizzle any remaining pan juices over the top for extra flavor.