Lemon Garlic Pan-Seared Chicken with Roasted Asparagus

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

Lemon Garlic Pan-Seared Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken with Roasted Asparagus

Savor the bright and zesty flavors of lemon and garlic on a perfectly pan-seared chicken breast, complemented by tender, roasted asparagus and a side of fluffy quinoa. This dish strikes a delicious balance of lean protein, vibrant vegetables, and a wholesome grain, making it an ideal balanced meal.

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NUTRITION

346kcal
Protein
40.5g
Fat
10.2g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Extra-Virgin Olive Oil

1 tbsp Lemon Juice

2 Garlic Cloves

1 cup Asparagus

1/2 cup Cooked Quinoa

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper. In a small bowl, whisk together lemon juice, minced garlic, and a teaspoon of olive oil.

  • 2

    Marinate the chicken breast in the lemon garlic mixture for at least 15 minutes to let the flavors meld.

  • 3

    Preheat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken and sear for about 4-5 minutes per side until fully cooked and golden brown.

  • 4

    While the chicken cooks, preheat the oven to 400°F. Toss the asparagus with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet.

  • 5

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crispy at the tips.

  • 6

    Warm the cooked quinoa if needed. Plate the sliced chicken breast alongside the roasted asparagus and serve with a side of quinoa for a balanced, protein-rich meal.

Lemon Garlic Pan-Seared Chicken with Roasted Asparagus

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

Lemon Garlic Pan-Seared Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken with Roasted Asparagus

Savor the bright and zesty flavors of lemon and garlic on a perfectly pan-seared chicken breast, complemented by tender, roasted asparagus and a side of fluffy quinoa. This dish strikes a delicious balance of lean protein, vibrant vegetables, and a wholesome grain, making it an ideal balanced meal.

NUTRITION

346kcal
Protein
40.5g
Fat
10.2g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Extra-Virgin Olive Oil

1 tbsp Lemon Juice

2 Garlic Cloves

1 cup Asparagus

1/2 cup Cooked Quinoa

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper. In a small bowl, whisk together lemon juice, minced garlic, and a teaspoon of olive oil.

  • 2

    Marinate the chicken breast in the lemon garlic mixture for at least 15 minutes to let the flavors meld.

  • 3

    Preheat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken and sear for about 4-5 minutes per side until fully cooked and golden brown.

  • 4

    While the chicken cooks, preheat the oven to 400°F. Toss the asparagus with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet.

  • 5

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crispy at the tips.

  • 6

    Warm the cooked quinoa if needed. Plate the sliced chicken breast alongside the roasted asparagus and serve with a side of quinoa for a balanced, protein-rich meal.