Lemon Garlic Pan-Seared Chicken with Fluffy Herb Quinoa and 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 Fluffy Herb Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken with Fluffy Herb Quinoa and Roasted Asparagus

Savor a well-balanced plate featuring juicy pan-seared chicken infused with zesty lemon and garlic, paired with light, herb-infused quinoa and crisp roasted asparagus. Each bite delivers a refreshingly clean, bright flavor profile perfect for any meal from breakfast to dinner.

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NUTRITION

474kcal
Protein
40.6g
Fat
19.6g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

0.75 cup Cooked Quinoa (130g)

10 Asparagus Spears (90g)

1 tbsp Extra Virgin Olive Oil (14g)

Juice of 1/2 Lemon (15g)

2 Garlic Cloves (6g)

1 tbsp Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and a squeeze of lemon juice.

  • 2

    Heat half the olive oil in a skillet over medium-high heat. Add minced garlic and let it infuse before adding the chicken.

  • 3

    Sear the chicken breast for about 5-6 minutes on each side, or until golden and cooked through.

  • 4

    Meanwhile, toss the asparagus spears with a drizzle of olive oil, salt, and pepper. Roast them in a preheated 425°F oven for 10-12 minutes until tender.

  • 5

    Fluff the pre-cooked quinoa with a fork and stir in fresh chopped parsley and a little lemon zest for brightness.

  • 6

    Assemble the plate by layering the herb quinoa, placing the pan-seared chicken on top, and serving the roasted asparagus on the side.

  • 7

    Finish with an extra squeeze of lemon over the chicken for added flavor.

Lemon Garlic Pan-Seared Chicken with Fluffy Herb Quinoa and 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 Fluffy Herb Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken with Fluffy Herb Quinoa and Roasted Asparagus

Savor a well-balanced plate featuring juicy pan-seared chicken infused with zesty lemon and garlic, paired with light, herb-infused quinoa and crisp roasted asparagus. Each bite delivers a refreshingly clean, bright flavor profile perfect for any meal from breakfast to dinner.

NUTRITION

474kcal
Protein
40.6g
Fat
19.6g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

0.75 cup Cooked Quinoa (130g)

10 Asparagus Spears (90g)

1 tbsp Extra Virgin Olive Oil (14g)

Juice of 1/2 Lemon (15g)

2 Garlic Cloves (6g)

1 tbsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and a squeeze of lemon juice.

  • 2

    Heat half the olive oil in a skillet over medium-high heat. Add minced garlic and let it infuse before adding the chicken.

  • 3

    Sear the chicken breast for about 5-6 minutes on each side, or until golden and cooked through.

  • 4

    Meanwhile, toss the asparagus spears with a drizzle of olive oil, salt, and pepper. Roast them in a preheated 425°F oven for 10-12 minutes until tender.

  • 5

    Fluff the pre-cooked quinoa with a fork and stir in fresh chopped parsley and a little lemon zest for brightness.

  • 6

    Assemble the plate by layering the herb quinoa, placing the pan-seared chicken on top, and serving the roasted asparagus on the side.

  • 7

    Finish with an extra squeeze of lemon over the chicken for added flavor.