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

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

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

YOUR SOLIN GENERATED RECIPE

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

Savor the bright, zesty flavor of lemon and fresh herbs complimenting a perfectly pan-seared chicken breast, paired with tender roasted asparagus and a light serving of quinoa. This well-balanced meal is a delightful combination of lean protein and nutritious veggies that not only tantalize the taste buds but also align with your health goals.

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NUTRITION

376kcal
Protein
41.4g
Fat
14.3g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

2 tsp Olive Oil

1/3 cup Cooked Quinoa

1/2 Lemon (juice and zest)

1 clove Garlic

2 tbsp Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the juice and zest of half a lemon, minced garlic, and fresh herbs with 1 teaspoon of olive oil. Reserve half for the chicken and half for the asparagus.

  • 3

    Pat the chicken breast dry with a paper towel and season lightly with salt and pepper. Rub half of the lemon herb mixture onto both sides of the chicken.

  • 4

    Heat a nonstick skillet over medium-high heat and add the remaining 1 teaspoon olive oil. Sear the chicken breast for about 3-4 minutes on each side until golden brown.

  • 5

    Transfer the seared chicken to a baking dish and finish cooking in the preheated oven for 8-10 minutes until the internal temperature reaches 165°F.

  • 6

    Meanwhile, toss the asparagus with the remaining lemon herb mixture. Spread them on a baking sheet lined with parchment paper and roast in the oven alongside the chicken for about 10-12 minutes until tender.

  • 7

    Reheat pre-cooked quinoa if necessary, or fluff it freshly made.

  • 8

    Plate the chicken with a side of roasted asparagus and a serving of quinoa. Drizzle any remaining pan juices over the chicken and serve immediately.

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

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

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

YOUR SOLIN GENERATED RECIPE

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

Savor the bright, zesty flavor of lemon and fresh herbs complimenting a perfectly pan-seared chicken breast, paired with tender roasted asparagus and a light serving of quinoa. This well-balanced meal is a delightful combination of lean protein and nutritious veggies that not only tantalize the taste buds but also align with your health goals.

NUTRITION

376kcal
Protein
41.4g
Fat
14.3g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

2 tsp Olive Oil

1/3 cup Cooked Quinoa

1/2 Lemon (juice and zest)

1 clove Garlic

2 tbsp Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the juice and zest of half a lemon, minced garlic, and fresh herbs with 1 teaspoon of olive oil. Reserve half for the chicken and half for the asparagus.

  • 3

    Pat the chicken breast dry with a paper towel and season lightly with salt and pepper. Rub half of the lemon herb mixture onto both sides of the chicken.

  • 4

    Heat a nonstick skillet over medium-high heat and add the remaining 1 teaspoon olive oil. Sear the chicken breast for about 3-4 minutes on each side until golden brown.

  • 5

    Transfer the seared chicken to a baking dish and finish cooking in the preheated oven for 8-10 minutes until the internal temperature reaches 165°F.

  • 6

    Meanwhile, toss the asparagus with the remaining lemon herb mixture. Spread them on a baking sheet lined with parchment paper and roast in the oven alongside the chicken for about 10-12 minutes until tender.

  • 7

    Reheat pre-cooked quinoa if necessary, or fluff it freshly made.

  • 8

    Plate the chicken with a side of roasted asparagus and a serving of quinoa. Drizzle any remaining pan juices over the chicken and serve immediately.