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 vibrant flavors of tender lemon garlic chicken paired with crisp roasted asparagus and a side of fluffy quinoa. The bright citrus notes contrast beautifully with the savory chicken, while the quinoa adds a hearty touch to round out this balanced meal.

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NUTRITION

390kcal
Protein
33.3g
Fat
17.4g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Olive Oil

1 cup Asparagus

1/2 cup cooked Quinoa

1 tablespoon Lemon Juice

1 clove Garlic

Salt and Pepper, to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper on both sides.

  • 2

    Heat olive oil in a pan over medium-high heat. Add the chicken breast and sear for 5-6 minutes per side, or until fully cooked and nicely browned.

  • 3

    While the chicken is cooking, preheat your oven to 400°F. Toss asparagus with a little olive oil, salt, and pepper, then spread it on a baking sheet. Roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 4

    In a small bowl, combine lemon juice and minced garlic to create a zesty sauce. Once the chicken is cooked, drizzle the lemon garlic sauce over the chicken in the pan, allowing it to warm and infuse the chicken with flavor.

  • 5

    Prepare the quinoa according to package instructions if not already cooked. For this recipe, use 1/2 cup of cooked quinoa as a side.

  • 6

    Plate the chicken alongside the roasted asparagus and quinoa. Serve immediately while warm.

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 vibrant flavors of tender lemon garlic chicken paired with crisp roasted asparagus and a side of fluffy quinoa. The bright citrus notes contrast beautifully with the savory chicken, while the quinoa adds a hearty touch to round out this balanced meal.

NUTRITION

390kcal
Protein
33.3g
Fat
17.4g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Olive Oil

1 cup Asparagus

1/2 cup cooked Quinoa

1 tablespoon Lemon Juice

1 clove Garlic

Salt and Pepper, to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper on both sides.

  • 2

    Heat olive oil in a pan over medium-high heat. Add the chicken breast and sear for 5-6 minutes per side, or until fully cooked and nicely browned.

  • 3

    While the chicken is cooking, preheat your oven to 400°F. Toss asparagus with a little olive oil, salt, and pepper, then spread it on a baking sheet. Roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 4

    In a small bowl, combine lemon juice and minced garlic to create a zesty sauce. Once the chicken is cooked, drizzle the lemon garlic sauce over the chicken in the pan, allowing it to warm and infuse the chicken with flavor.

  • 5

    Prepare the quinoa according to package instructions if not already cooked. For this recipe, use 1/2 cup of cooked quinoa as a side.

  • 6

    Plate the chicken alongside the roasted asparagus and quinoa. Serve immediately while warm.