YOUR SOLIN GENERATED RECIPE
Lemon Garlic Pan-Seared Chicken with Roasted Asparagus
Savor the bright flavors of lemon and garlic in this quick pan-seared chicken paired with perfectly roasted asparagus. The chicken is seasoned to perfection and seared until golden, while the asparagus is roasted with a drizzle of olive oil, infusing each bite with a subtle, savory crunch. An ideal dish for a balanced, protein-rich dinner.
INGREDIENTS
4 oz Chicken Breast (Skinless, Boneless)
8 Asparagus Spears
3 tsp Extra Virgin Olive Oil
2 tbsp Lemon Juice
2 Garlic Cloves
Salt & Pepper to taste
PREPARATION
Pat the chicken breast dry with a paper towel and season both sides with salt and pepper.
In a shallow dish, mix the lemon juice, minced garlic, and a drizzle of olive oil. Marinate the chicken for about 10-15 minutes.
Heat a non-stick skillet over medium-high heat and add 1.5 tsp of olive oil. Place the chicken in the skillet and sear for 4-5 minutes on each side until golden and cooked through.
Preheat the oven to 425°F. Toss the asparagus spears with the remaining olive oil, a pinch of salt and pepper.
Spread the asparagus evenly on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly crisp on the edges.
Serve the pan-seared chicken alongside the roasted asparagus, drizzling any remaining pan juices over the top.