Crispy Lemon-Herb 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.

Crispy Lemon-Herb Pan-Seared Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Pan-Seared Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant, satisfying dinner featuring a crispy lemon-herb pan-seared chicken breast accompanied by tender roasted asparagus and a serving of fluffy quinoa. The zesty lemon and aromatic herbs brighten the dish while creating a perfect balance of textures and flavors.

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NUTRITION

342kcal
Protein
40g
Fat
9.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed dried herbs.

  • 2

    Heat olive oil in a skillet over medium-high heat. Add a minced garlic clove and let it sizzle briefly.

  • 3

    Place the chicken breast in the skillet and cook for about 5-6 minutes on one side until crispy and golden.

  • 4

    Flip the chicken and add lemon juice over the top; continue cooking for another 5-6 minutes until the chicken is fully cooked.

  • 5

    While the chicken cooks, preheat your oven to 400°F. Toss asparagus with a little olive oil, salt, and pepper and arrange on a baking sheet. Roast for 10-12 minutes until tender.

  • 6

    Warm the cooked quinoa if needed.

  • 7

    Plate the chicken alongside roasted asparagus and a serving of quinoa. Drizzle any remaining pan juices over the chicken before serving.

Crispy Lemon-Herb 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.

Crispy Lemon-Herb Pan-Seared Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Pan-Seared Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant, satisfying dinner featuring a crispy lemon-herb pan-seared chicken breast accompanied by tender roasted asparagus and a serving of fluffy quinoa. The zesty lemon and aromatic herbs brighten the dish while creating a perfect balance of textures and flavors.

NUTRITION

342kcal
Protein
40g
Fat
9.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed dried herbs.

  • 2

    Heat olive oil in a skillet over medium-high heat. Add a minced garlic clove and let it sizzle briefly.

  • 3

    Place the chicken breast in the skillet and cook for about 5-6 minutes on one side until crispy and golden.

  • 4

    Flip the chicken and add lemon juice over the top; continue cooking for another 5-6 minutes until the chicken is fully cooked.

  • 5

    While the chicken cooks, preheat your oven to 400°F. Toss asparagus with a little olive oil, salt, and pepper and arrange on a baking sheet. Roast for 10-12 minutes until tender.

  • 6

    Warm the cooked quinoa if needed.

  • 7

    Plate the chicken alongside roasted asparagus and a serving of quinoa. Drizzle any remaining pan juices over the chicken before serving.