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.

Lemon Garlic Pan-Seared Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken with Roasted Asparagus and Quinoa

Enjoy a bright and zesty dish featuring tender pan-seared chicken infused with lemon and garlic, perfectly paired with roasted asparagus and a side of fluffy quinoa. This well-balanced meal not only satisfies your taste buds but also supports your nutritional goals with a lean protein boost and a medley of fresh flavors.

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NUTRITION

422kcal
Protein
39.7g
Fat
19.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Asparagus

1 tablespoon Olive Oil

1/2 cup Cooked Quinoa

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a pan over medium-high heat. Add a minced garlic clove and sauté until fragrant.

  • 3

    Place the chicken breast in the pan and sear for about 5-6 minutes on each side until golden brown and cooked through. Squeeze lemon juice over the chicken during the final minute of cooking.

  • 4

    Preheat the oven to 425°F. Toss the asparagus with the remaining olive oil and a pinch of salt.

  • 5

    Spread the asparagus on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly crisp.

  • 6

    Prepare the quinoa as per package instructions if not already cooked.

  • 7

    Plate the chicken alongside the roasted asparagus and serve with a side of quinoa. Enjoy your balanced and flavorful meal!

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.

Lemon Garlic Pan-Seared Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken with Roasted Asparagus and Quinoa

Enjoy a bright and zesty dish featuring tender pan-seared chicken infused with lemon and garlic, perfectly paired with roasted asparagus and a side of fluffy quinoa. This well-balanced meal not only satisfies your taste buds but also supports your nutritional goals with a lean protein boost and a medley of fresh flavors.

NUTRITION

422kcal
Protein
39.7g
Fat
19.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Asparagus

1 tablespoon Olive Oil

1/2 cup Cooked Quinoa

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a pan over medium-high heat. Add a minced garlic clove and sauté until fragrant.

  • 3

    Place the chicken breast in the pan and sear for about 5-6 minutes on each side until golden brown and cooked through. Squeeze lemon juice over the chicken during the final minute of cooking.

  • 4

    Preheat the oven to 425°F. Toss the asparagus with the remaining olive oil and a pinch of salt.

  • 5

    Spread the asparagus on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly crisp.

  • 6

    Prepare the quinoa as per package instructions if not already cooked.

  • 7

    Plate the chicken alongside the roasted asparagus and serve with a side of quinoa. Enjoy your balanced and flavorful meal!