YOUR SOLIN GENERATED RECIPE
Lemon Garlic Pan Seared Chicken with Roasted Asparagus
Savor the bright, zesty flavors of lemon and garlic paired with a perfectly seared chicken breast, complemented by tender roasted asparagus. This dish is a delightful balance of freshness and savory excellence, offering a nutritious and satisfying meal.
INGREDIENTS
6 oz Chicken Breast
1 cup Asparagus
1 tbsp Olive Oil
1/2 Lemon
2 cloves Garlic
Pinch Salt
Pinch Black Pepper
PREPARATION
Preheat your oven to 425°F for roasting the asparagus.
Trim the asparagus ends and toss them with half of the olive oil, salt, and pepper. Spread on a baking sheet.
Roast the asparagus in the preheated oven for about 10-12 minutes until tender and slightly crispy.
While the asparagus roasts, pat the chicken breast dry and season both sides with salt and pepper.
Heat the remaining olive oil in a skillet over medium-high heat.
Add the chicken breast to the skillet and sear for about 5-6 minutes on each side until a golden crust forms and the chicken is cooked through.
In the last minute of cooking, add minced garlic to the pan and allow it to infuse the oil, stirring carefully.
Squeeze the lemon juice over the chicken just before removing it from the skillet.
Plate the chicken with the roasted asparagus and enjoy immediately.