YOUR SOLIN GENERATED RECIPE
Crispy Lemon Herb Chicken with Roasted Asparagus
Savor the bright flavors of lemon and fresh herbs on a perfectly crispy chicken breast, paired with tender roasted asparagus and a side of fluffy quinoa. This dish strikes the ideal balance of lean protein and vibrant vegetables, creating a light yet satisfying meal.
INGREDIENTS
5 oz Chicken Breast
1 cup Asparagus
1.5 tsp Olive Oil (for Chicken)
1 tsp Olive Oil (for Asparagus)
1 tbsp Lemon Juice
1 clove Garlic
2 tbsp Fresh Herbs (Thyme & Rosemary)
1/2 cup Cooked Quinoa
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for the asparagus.
In a small bowl, whisk together lemon juice, minced garlic, chopped fresh herbs, and 1.5 teaspoons of olive oil. Set aside.
Pat the chicken breast dry and rub it with the lemon herb mixture, ensuring it is evenly coated.
Heat a non-stick skillet over medium-high heat. Once hot, add the chicken and sear each side for about 2-3 minutes until golden and crispy.
While the chicken is searing, toss the asparagus with 1 teaspoon of olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
Transfer the seared chicken to the oven along with the asparagus. Roast the asparagus for about 10-12 minutes until tender and slightly charred, and cook the chicken until its internal temperature reaches 165°F (about 8-10 minutes more, depending on thickness).
Prepare the quinoa if not already cooked by following package instructions or using your preferred method.
Plate the crispy lemon herb chicken alongside a serving of roasted asparagus and a side of quinoa. Serve warm and enjoy!