Crispy Lemon-Herb Pan-Seared Chicken with Roasted Asparagus and Fluffy Quinoa

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

Crispy Lemon-Herb Pan-Seared Chicken with Roasted Asparagus and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Pan-Seared Chicken with Roasted Asparagus and Fluffy Quinoa

Enjoy a vibrant plate of pan-seared chicken infused with a zesty lemon-herb marinade paired with tender roasted asparagus and light, fluffy quinoa. This dish offers a satisfying crunch and freshness that balances beautifully with the savory, crispy chicken skin.

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NUTRITION

466kcal
Protein
59.3g
Fat
12.6g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Asparagus (134g)

1/2 cup cooked Quinoa (93g)

1 tsp Olive Oil (5g)

1/2 Lemon (zest and juice, ~30g)

2 tbsp Fresh Herbs (Parsley, Thyme) (8g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 2

    In a shallow dish, combine the juice and zest of the half lemon with olive oil and chopped fresh herbs. Marinate the chicken for at least 15 minutes.

  • 3

    Preheat a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until the exterior is crispy and golden.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss the asparagus with a splash of olive oil, salt, and pepper, and roast on a baking sheet for 10-12 minutes until tender.

  • 5

    Prepare quinoa according to package directions, ensuring it turns out light and fluffy.

  • 6

    Plate the pan-seared chicken alongside the roasted asparagus and a serving of fluffy quinoa. Garnish with any remaining fresh herbs and a squeeze of lemon juice.

  • 7

    Serve warm and enjoy your balanced, flavorful meal.

Crispy Lemon-Herb Pan-Seared Chicken with Roasted Asparagus and Fluffy Quinoa

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

Crispy Lemon-Herb Pan-Seared Chicken with Roasted Asparagus and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Pan-Seared Chicken with Roasted Asparagus and Fluffy Quinoa

Enjoy a vibrant plate of pan-seared chicken infused with a zesty lemon-herb marinade paired with tender roasted asparagus and light, fluffy quinoa. This dish offers a satisfying crunch and freshness that balances beautifully with the savory, crispy chicken skin.

NUTRITION

466kcal
Protein
59.3g
Fat
12.6g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Asparagus (134g)

1/2 cup cooked Quinoa (93g)

1 tsp Olive Oil (5g)

1/2 Lemon (zest and juice, ~30g)

2 tbsp Fresh Herbs (Parsley, Thyme) (8g)

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 2

    In a shallow dish, combine the juice and zest of the half lemon with olive oil and chopped fresh herbs. Marinate the chicken for at least 15 minutes.

  • 3

    Preheat a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes on each side until the exterior is crispy and golden.

  • 4

    While the chicken cooks, preheat your oven to 425°F. Toss the asparagus with a splash of olive oil, salt, and pepper, and roast on a baking sheet for 10-12 minutes until tender.

  • 5

    Prepare quinoa according to package directions, ensuring it turns out light and fluffy.

  • 6

    Plate the pan-seared chicken alongside the roasted asparagus and a serving of fluffy quinoa. Garnish with any remaining fresh herbs and a squeeze of lemon juice.

  • 7

    Serve warm and enjoy your balanced, flavorful meal.