Crispy Lemon-Herb Pan-Seared Chicken with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Pan-Seared Chicken with Roasted Asparagus

Enjoy a vibrant, satisfying plate of pan-seared chicken with a delightfully crispy almond flour coating and a burst of fresh lemon-herb flavor, paired perfectly with tender roasted asparagus. This dish balances protein and healthy fats while keeping the calories in check, making it an ideal choice for a wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

429kcal
Protein
45.5g
Fat
21.9g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1 tbsp Olive Oil

2 tbsp Almond Flour

1/2 medium Lemon

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper for the asparagus.

  • 2

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

  • 3

    Set up a shallow dish with almond flour, and mix in chopped rosemary and thyme. Mince the garlic and add it to the almond flour for extra flavor.

  • 4

    Lightly coat the chicken breast with the almond flour mixture, ensuring an even, crispy layer.

  • 5

    Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breast for about 3-4 minutes per side until a golden crust forms.

  • 6

    While the chicken is searing, toss the asparagus with a drizzle of olive oil, salt, and pepper on the prepared baking sheet.

  • 7

    Place the asparagus in the oven and roast for 10-12 minutes until tender and slightly crisp.

  • 8

    Once the chicken is cooked through (internal temperature reaching 165°F), squeeze fresh lemon juice over the chicken for a burst of brightness.

  • 9

    Plate the chicken alongside the roasted asparagus and serve immediately.

Crispy Lemon-Herb Pan-Seared Chicken with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Pan-Seared Chicken with Roasted Asparagus

Enjoy a vibrant, satisfying plate of pan-seared chicken with a delightfully crispy almond flour coating and a burst of fresh lemon-herb flavor, paired perfectly with tender roasted asparagus. This dish balances protein and healthy fats while keeping the calories in check, making it an ideal choice for a wholesome dinner.

NUTRITION

429kcal
Protein
45.5g
Fat
21.9g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1 tbsp Olive Oil

2 tbsp Almond Flour

1/2 medium Lemon

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper for the asparagus.

  • 2

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

  • 3

    Set up a shallow dish with almond flour, and mix in chopped rosemary and thyme. Mince the garlic and add it to the almond flour for extra flavor.

  • 4

    Lightly coat the chicken breast with the almond flour mixture, ensuring an even, crispy layer.

  • 5

    Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breast for about 3-4 minutes per side until a golden crust forms.

  • 6

    While the chicken is searing, toss the asparagus with a drizzle of olive oil, salt, and pepper on the prepared baking sheet.

  • 7

    Place the asparagus in the oven and roast for 10-12 minutes until tender and slightly crisp.

  • 8

    Once the chicken is cooked through (internal temperature reaching 165°F), squeeze fresh lemon juice over the chicken for a burst of brightness.

  • 9

    Plate the chicken alongside the roasted asparagus and serve immediately.