Pan-Seared Lemon Herb Chicken with Roasted Asparagus

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

Pan-Seared Lemon Herb Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Herb Chicken with Roasted Asparagus

Savor the bright flavors of this pan-seared lemon herb chicken paired with tender roasted asparagus. The juicy chicken is marinated in a zesty blend of lemon juice, garlic, and fresh thyme, then seared to create a perfectly caramelized exterior. The asparagus is roasted with olive oil for a crisp, vibrant side that complements the dish beautifully.

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NUTRITION

505kcal
Protein
43.7g
Fat
33g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast, Boneless & Skinless

1 cup chopped Asparagus

2 tbsp Olive Oil

2 tbsp Fresh Lemon Juice

2 cloves Garlic

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, and fresh thyme. Season with salt and pepper.

  • 2

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15 minutes.

  • 3

    Preheat your oven to 425°F (220°C) for roasting the asparagus.

  • 4

    Toss the chopped asparagus with the remaining marinade and spread them evenly on a baking sheet.

  • 5

    Roast the asparagus in the preheated oven for 12-15 minutes, or until tender and lightly browned.

  • 6

    While the asparagus roasts, heat a skillet over medium-high heat. Add the marinated chicken breast and sear for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C).

  • 7

    Allow the chicken to rest for a couple of minutes before slicing.

  • 8

    Plate the sliced chicken with a serving of roasted asparagus. Drizzle any remaining pan juices over the top and serve immediately.

Pan-Seared Lemon Herb Chicken with Roasted Asparagus

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

Pan-Seared Lemon Herb Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Herb Chicken with Roasted Asparagus

Savor the bright flavors of this pan-seared lemon herb chicken paired with tender roasted asparagus. The juicy chicken is marinated in a zesty blend of lemon juice, garlic, and fresh thyme, then seared to create a perfectly caramelized exterior. The asparagus is roasted with olive oil for a crisp, vibrant side that complements the dish beautifully.

NUTRITION

505kcal
Protein
43.7g
Fat
33g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast, Boneless & Skinless

1 cup chopped Asparagus

2 tbsp Olive Oil

2 tbsp Fresh Lemon Juice

2 cloves Garlic

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, and fresh thyme. Season with salt and pepper.

  • 2

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15 minutes.

  • 3

    Preheat your oven to 425°F (220°C) for roasting the asparagus.

  • 4

    Toss the chopped asparagus with the remaining marinade and spread them evenly on a baking sheet.

  • 5

    Roast the asparagus in the preheated oven for 12-15 minutes, or until tender and lightly browned.

  • 6

    While the asparagus roasts, heat a skillet over medium-high heat. Add the marinated chicken breast and sear for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C).

  • 7

    Allow the chicken to rest for a couple of minutes before slicing.

  • 8

    Plate the sliced chicken with a serving of roasted asparagus. Drizzle any remaining pan juices over the top and serve immediately.