Lemon Garlic Pan Seared Chicken with Roasted Asparagus and Fluffy 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 and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan Seared Chicken with Roasted Asparagus and Fluffy Quinoa

Savor the vibrant flavors of lemon and garlic infusing tender chicken, perfectly complemented by crisp roasted asparagus and light, fluffy quinoa. This beautifully balanced dish delivers a delightful harmony of tangy, savory, and fresh flavors, making it a nutritious choice for dinner.

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NUTRITION

416kcal
Protein
43.5g
Fat
11.3g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100 g Fresh Asparagus

0.25 cup Dry Quinoa

1 tsp Olive Oil

1/2 Lemon

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the quinoa under cold water and cook it according to the package instructions until it's fluffy.

  • 2

    Preheat your oven to 425°F. Toss the asparagus with a drizzle of olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for 12-15 minutes until tender and slightly crisp.

  • 3

    While the asparagus is roasting, pat the chicken breast dry. Season both sides with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and add olive oil. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Place the chicken in the skillet and cook for about 4-5 minutes on each side or until the chicken is cooked through and has a golden-brown crust.

  • 6

    Squeeze fresh lemon juice over the chicken during the last minute of cooking for a bright, tangy flavor.

  • 7

    Plate the chicken with a side of roasted asparagus and a serving of fluffy quinoa. Enjoy your balanced, protein-packed dinner!

Lemon Garlic Pan Seared Chicken with Roasted Asparagus and Fluffy 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 and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan Seared Chicken with Roasted Asparagus and Fluffy Quinoa

Savor the vibrant flavors of lemon and garlic infusing tender chicken, perfectly complemented by crisp roasted asparagus and light, fluffy quinoa. This beautifully balanced dish delivers a delightful harmony of tangy, savory, and fresh flavors, making it a nutritious choice for dinner.

NUTRITION

416kcal
Protein
43.5g
Fat
11.3g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100 g Fresh Asparagus

0.25 cup Dry Quinoa

1 tsp Olive Oil

1/2 Lemon

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the quinoa under cold water and cook it according to the package instructions until it's fluffy.

  • 2

    Preheat your oven to 425°F. Toss the asparagus with a drizzle of olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for 12-15 minutes until tender and slightly crisp.

  • 3

    While the asparagus is roasting, pat the chicken breast dry. Season both sides with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and add olive oil. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Place the chicken in the skillet and cook for about 4-5 minutes on each side or until the chicken is cooked through and has a golden-brown crust.

  • 6

    Squeeze fresh lemon juice over the chicken during the last minute of cooking for a bright, tangy flavor.

  • 7

    Plate the chicken with a side of roasted asparagus and a serving of fluffy quinoa. Enjoy your balanced, protein-packed dinner!