YOUR SOLIN GENERATED RECIPE
Crispy Lemon Pepper Chicken with Fresh Lemon-Herb Whole Wheat Pasta and Roasted Asparagus
Savor the vibrant flavors of tender, crispy lemon pepper chicken paired with a zesty, herb-infused whole wheat pasta and perfectly roasted asparagus. Each bite delivers a delightful balance of tangy lemon, aromatic herbs, and fresh, crunchy vegetables.
INGREDIENTS
6 oz Chicken Breast
3/4 cup cooked Whole Wheat Pasta
1 cup Roasted Asparagus
1 tbsp Olive Oil
Juice and zest of 1/2 Lemon
1 tsp Lemon Pepper Seasoning
2 tbsp Fresh Herbs (Parsley & Basil)
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Season the chicken breast on both sides with lemon pepper seasoning, salt, and black pepper.
Heat a skillet over medium-high heat with a drizzle of olive oil. Sear the chicken breast for about 2-3 minutes on each side until golden to create a crispy exterior.
Transfer the chicken to a baking sheet and finish cooking in the oven for 12-15 minutes until the internal temperature reaches 165°F.
Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Toss the asparagus with a small amount of olive oil, salt, and pepper, and spread on a baking sheet. Roast in the oven for 10 minutes or until tender and slightly charred.
In a large bowl, combine the cooked pasta with lemon juice, lemon zest, and chopped fresh herbs. Mix well and season with salt and pepper to taste.
Slice the cooked chicken breast and serve atop or alongside the pasta and roasted asparagus. Enjoy your balanced, flavorful meal!