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 vibrant, balanced dish featuring tender pan-seared chicken infused with zesty lemon and garlic, complemented by roasted asparagus and fluffy quinoa. This recipe is perfectly light yet satisfying, making it an ideal meal to fuel your day.

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NUTRITION

336kcal
Protein
38.3g
Fat
10.2g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine lemon juice, minced garlic, and a drizzle of olive oil. Marinate the chicken for about 10 minutes.

  • 3

    Preheat a skillet over medium heat and add a teaspoon of olive oil.

  • 4

    Place the chicken in the skillet and sear for about 5-6 minutes on each side until golden and cooked through.

  • 5

    Meanwhile, preheat the oven to 400°F. Toss the asparagus with a small amount of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the asparagus in the oven for 10-12 minutes, until tender and lightly charred.

  • 7

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

  • 8

    Plate the quinoa, top with the pan-seared chicken, and arrange the roasted asparagus on the side. Drizzle any remaining marinade over the chicken for an extra burst of flavor.

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 vibrant, balanced dish featuring tender pan-seared chicken infused with zesty lemon and garlic, complemented by roasted asparagus and fluffy quinoa. This recipe is perfectly light yet satisfying, making it an ideal meal to fuel your day.

NUTRITION

336kcal
Protein
38.3g
Fat
10.2g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine lemon juice, minced garlic, and a drizzle of olive oil. Marinate the chicken for about 10 minutes.

  • 3

    Preheat a skillet over medium heat and add a teaspoon of olive oil.

  • 4

    Place the chicken in the skillet and sear for about 5-6 minutes on each side until golden and cooked through.

  • 5

    Meanwhile, preheat the oven to 400°F. Toss the asparagus with a small amount of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the asparagus in the oven for 10-12 minutes, until tender and lightly charred.

  • 7

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

  • 8

    Plate the quinoa, top with the pan-seared chicken, and arrange the roasted asparagus on the side. Drizzle any remaining marinade over the chicken for an extra burst of flavor.