Lemon Garlic Pan Seared Chicken with Roasted Asparagus & 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 & Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan Seared Chicken with Roasted Asparagus & Quinoa

Savor a zesty and aromatic plate featuring tender pan-seared chicken infused with lemon and garlic, paired with crisp roasted asparagus and a side of fluffy quinoa to round out a balanced and nourishing meal.

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NUTRITION

351kcal
Protein
38.2g
Fat
10.1g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1/2 cup Quinoa (cooked)

Salt & Pepper to taste

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PREPARATION

  • 1

    Begin by preheating your oven to 425°F for roasting the asparagus.

  • 2

    Rinse and pat dry the chicken breast. Season both sides with salt and pepper.

  • 3

    In a small bowl, mix lemon juice, minced garlic (from 2 cloves), and olive oil.

  • 4

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 3-4 minutes on each side until golden brown.

  • 5

    Pour half of the lemon garlic mixture over the chicken while it cooks, allowing the flavors to meld.

  • 6

    While the chicken is searing, place the asparagus on a baking sheet, drizzle with the remaining lemon garlic mixture, and season with salt and pepper.

  • 7

    Roast the asparagus in the preheated oven for 10-12 minutes until tender but still crisp.

  • 8

    Meanwhile, prepare quinoa according to package instructions (or heat pre-cooked quinoa).

  • 9

    Once the chicken reaches an internal temperature of 165°F, remove from the pan. Let it rest for a couple of minutes before slicing.

  • 10

    Plate your dish by arranging sliced chicken alongside roasted asparagus, and serve with the side of quinoa. Enjoy your balanced, flavorful meal!

Lemon Garlic Pan Seared Chicken with Roasted Asparagus & 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 & Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan Seared Chicken with Roasted Asparagus & Quinoa

Savor a zesty and aromatic plate featuring tender pan-seared chicken infused with lemon and garlic, paired with crisp roasted asparagus and a side of fluffy quinoa to round out a balanced and nourishing meal.

NUTRITION

351kcal
Protein
38.2g
Fat
10.1g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1/2 cup Quinoa (cooked)

Salt & Pepper to taste

PREPARATION

  • 1

    Begin by preheating your oven to 425°F for roasting the asparagus.

  • 2

    Rinse and pat dry the chicken breast. Season both sides with salt and pepper.

  • 3

    In a small bowl, mix lemon juice, minced garlic (from 2 cloves), and olive oil.

  • 4

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 3-4 minutes on each side until golden brown.

  • 5

    Pour half of the lemon garlic mixture over the chicken while it cooks, allowing the flavors to meld.

  • 6

    While the chicken is searing, place the asparagus on a baking sheet, drizzle with the remaining lemon garlic mixture, and season with salt and pepper.

  • 7

    Roast the asparagus in the preheated oven for 10-12 minutes until tender but still crisp.

  • 8

    Meanwhile, prepare quinoa according to package instructions (or heat pre-cooked quinoa).

  • 9

    Once the chicken reaches an internal temperature of 165°F, remove from the pan. Let it rest for a couple of minutes before slicing.

  • 10

    Plate your dish by arranging sliced chicken alongside roasted asparagus, and serve with the side of quinoa. Enjoy your balanced, flavorful meal!