Name: Lemon Garlic Pan-Seared Chicken with Roasted Asparagus and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 cup Asparagus; 1/2 cup Cooked Quinoa; 1 tsp Olive Oil; 2 cloves Garlic; 2 tbsp Lemon Juice; 1 tsp Lemon Zest; Salt and Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken with Roasted Asparagus and Quinoa

Savor the bright zest of lemon and the aromatic punch of garlic in this perfectly seared chicken breast, paired with crisp roasted asparagus and light, fluffy quinoa. This balanced dish offers a delightful interplay of tangy, savory, and wholesome flavors.

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NUTRITION

Protein

38.5g

Fat

10.3g

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tsp Olive Oil

2 cloves Garlic

2 tbsp Lemon Juice

1 tsp Lemon Zest

Salt and Black Pepper to taste

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PREPARATION

1
Pat the chicken breast dry and season with salt, pepper, and lemon zest.
2
In a small bowl, mix the lemon juice and minced garlic.
3
Heat the olive oil in a skillet over medium-high heat.
4
Sear the chicken breast for about 4-5 minutes on each side until golden brown and cooked through.
5
While the chicken cooks, preheat the oven to 400°F, toss the asparagus with a pinch of salt, pepper, and a drizzle of olive oil, then roast for about 10-12 minutes.
6
Warm the cooked quinoa if necessary and fluff with a fork.
7
Once the chicken is done, drizzle with the lemon garlic mixture and let it rest for a couple minutes.
8
Plate the chicken alongside the roasted asparagus with a serving of quinoa on the side and enjoy.