Lemon Herb Pan-Seared Chicken Breast with White and Cauliflower Rice Blend and Roasted Asparagus

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

Lemon Herb Pan-Seared Chicken Breast with White and Cauliflower Rice Blend and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Pan-Seared Chicken Breast with White and Cauliflower Rice Blend and Roasted Asparagus

Savor a bright, zesty plate featuring perfectly pan-seared chicken breast infused with lemon and fresh herbs. Paired with a delicate blend of fluffy white rice and nutrient-rich cauliflower rice, and complemented by roasted asparagus, every bite delivers a harmonious balance of flavors and textures.

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NUTRITION

405kcal
Protein
44.7g
Fat
18.4g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup cooked White Rice

1/2 cup Cauliflower Rice

6 Asparagus Spears

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and half of the fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil. Sear the chicken breast for about 5-6 minutes per side until golden and cooked through. Squeeze lemon juice over the chicken during the last minute of cooking.

  • 3

    While the chicken is cooking, prepare the rice blend by gently warming the white rice and cauliflower rice together in a small pan. Stir occasionally to combine; this should take about 2-3 minutes.

  • 4

    Preheat the oven to 400°F. Toss asparagus spears with a drizzle of olive oil, salt, and pepper, then spread out on a baking sheet. Roast for 8-10 minutes until tender but still crisp.

  • 5

    Plate the chicken breast alongside a serving of the rice blend and roasted asparagus. Garnish with the remaining fresh herbs for an extra burst of flavor.

Lemon Herb Pan-Seared Chicken Breast with White and Cauliflower Rice Blend and Roasted Asparagus

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

Lemon Herb Pan-Seared Chicken Breast with White and Cauliflower Rice Blend and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Pan-Seared Chicken Breast with White and Cauliflower Rice Blend and Roasted Asparagus

Savor a bright, zesty plate featuring perfectly pan-seared chicken breast infused with lemon and fresh herbs. Paired with a delicate blend of fluffy white rice and nutrient-rich cauliflower rice, and complemented by roasted asparagus, every bite delivers a harmonious balance of flavors and textures.

NUTRITION

405kcal
Protein
44.7g
Fat
18.4g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup cooked White Rice

1/2 cup Cauliflower Rice

6 Asparagus Spears

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and half of the fresh herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil. Sear the chicken breast for about 5-6 minutes per side until golden and cooked through. Squeeze lemon juice over the chicken during the last minute of cooking.

  • 3

    While the chicken is cooking, prepare the rice blend by gently warming the white rice and cauliflower rice together in a small pan. Stir occasionally to combine; this should take about 2-3 minutes.

  • 4

    Preheat the oven to 400°F. Toss asparagus spears with a drizzle of olive oil, salt, and pepper, then spread out on a baking sheet. Roast for 8-10 minutes until tender but still crisp.

  • 5

    Plate the chicken breast alongside a serving of the rice blend and roasted asparagus. Garnish with the remaining fresh herbs for an extra burst of flavor.