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

Savor a bright and flavorful dish featuring tender lemon-garlic infused chicken paired with perfectly roasted asparagus and a side of fluffy quinoa. This balanced meal brings together robust citrus and herb notes with a satisfying texture contrast, making it an ideal dinner option for a clean and delicious meal.

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NUTRITION

421kcal
Protein
51.3g
Fat
11.5g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Roasted Asparagus (134g)

1/2 cup Cooked Quinoa (92g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 Garlic Clove (3g)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, minced garlic, and olive oil.

  • 3

    Marinate the chicken in the lemon-garlic mixture for 10-15 minutes.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken and sear for about 5-6 minutes per side until the internal temperature reaches 165°F.

  • 5

    While the chicken cooks, preheat the oven to 400°F for the asparagus.

  • 6

    Toss the asparagus in a small amount of olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 10-12 minutes until tender crisp.

  • 7

    Warm the pre-cooked quinoa or prepare it according to package instructions if starting from dry.

  • 8

    Plate the pan-seared chicken alongside the roasted asparagus and a serving of quinoa. Garnish with extra lemon juice if desired.

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

Savor a bright and flavorful dish featuring tender lemon-garlic infused chicken paired with perfectly roasted asparagus and a side of fluffy quinoa. This balanced meal brings together robust citrus and herb notes with a satisfying texture contrast, making it an ideal dinner option for a clean and delicious meal.

NUTRITION

421kcal
Protein
51.3g
Fat
11.5g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Roasted Asparagus (134g)

1/2 cup Cooked Quinoa (92g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 Garlic Clove (3g)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, minced garlic, and olive oil.

  • 3

    Marinate the chicken in the lemon-garlic mixture for 10-15 minutes.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken and sear for about 5-6 minutes per side until the internal temperature reaches 165°F.

  • 5

    While the chicken cooks, preheat the oven to 400°F for the asparagus.

  • 6

    Toss the asparagus in a small amount of olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 10-12 minutes until tender crisp.

  • 7

    Warm the pre-cooked quinoa or prepare it according to package instructions if starting from dry.

  • 8

    Plate the pan-seared chicken alongside the roasted asparagus and a serving of quinoa. Garnish with extra lemon juice if desired.