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 the flavors of zesty lemon and aromatic garlic paired with perfectly pan-seared chicken, tender roasted asparagus, and a side of fluffy quinoa. This balanced meal marries tangy and savory notes for a refreshing, satisfying dinner experience.

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NUTRITION

381kcal
Protein
42.6g
Fat
10.9g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 teaspoon Olive Oil

1/2 Lemon

2 cloves Garlic

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and trim the asparagus, then toss with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 10-12 minutes until tender.

  • 3

    Season the chicken breast with salt and pepper. Mince the garlic and zest half a lemon, reserving the juice as well.

  • 4

    Heat a non-stick skillet over medium-high heat with a small drizzle of olive oil. Add the chicken breast and sear for about 4-5 minutes per side until golden and fully cooked.

  • 5

    During the last minute of cooking, add the minced garlic and lemon zest to the pan, allowing the flavors to meld with the chicken.

  • 6

    Warm the pre-cooked quinoa if needed, and squeeze the juice of the lemon over the chicken just before removing it from the skillet.

  • 7

    Plate the quinoa as a base, top with the pan-seared chicken, and arrange the roasted asparagus on the side. Enjoy your flavorful, balanced 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

Savor the flavors of zesty lemon and aromatic garlic paired with perfectly pan-seared chicken, tender roasted asparagus, and a side of fluffy quinoa. This balanced meal marries tangy and savory notes for a refreshing, satisfying dinner experience.

NUTRITION

381kcal
Protein
42.6g
Fat
10.9g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 teaspoon Olive Oil

1/2 Lemon

2 cloves Garlic

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and trim the asparagus, then toss with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 10-12 minutes until tender.

  • 3

    Season the chicken breast with salt and pepper. Mince the garlic and zest half a lemon, reserving the juice as well.

  • 4

    Heat a non-stick skillet over medium-high heat with a small drizzle of olive oil. Add the chicken breast and sear for about 4-5 minutes per side until golden and fully cooked.

  • 5

    During the last minute of cooking, add the minced garlic and lemon zest to the pan, allowing the flavors to meld with the chicken.

  • 6

    Warm the pre-cooked quinoa if needed, and squeeze the juice of the lemon over the chicken just before removing it from the skillet.

  • 7

    Plate the quinoa as a base, top with the pan-seared chicken, and arrange the roasted asparagus on the side. Enjoy your flavorful, balanced meal!