Lemon-Garlic 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.

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

YOUR SOLIN GENERATED RECIPE

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

Savor a zesty lemon-garlic infused chicken breast paired with perfectly roasted asparagus and light, fluffy quinoa. This dish balances lean protein with vibrant veggies and a subtle tang that awakens your palate, making it an ideal meal for a wholesome dinner.

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NUTRITION

373kcal
Protein
42.3g
Fat
10.6g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup cooked Quinoa (92g)

1 cup roasted Asparagus (134g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

2 cloves Garlic (6g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    In a small bowl, whisk together lemon juice, minced garlic, and olive oil.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the chicken and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the asparagus with a pinch of salt, pepper, and a drizzle of olive oil. Roast in the oven for about 10 minutes until tender.

  • 5

    Heat the pre-cooked quinoa gently in a saucepan or microwave until just warm, stirring occasionally.

  • 6

    Plate the warm quinoa, top with the pan-seared chicken, and arrange the roasted asparagus on the side. Drizzle any remaining lemon-garlic sauce over the chicken for added flavor.

  • 7

    Serve immediately and enjoy your nutritious meal!

Lemon-Garlic 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.

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

YOUR SOLIN GENERATED RECIPE

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

Savor a zesty lemon-garlic infused chicken breast paired with perfectly roasted asparagus and light, fluffy quinoa. This dish balances lean protein with vibrant veggies and a subtle tang that awakens your palate, making it an ideal meal for a wholesome dinner.

NUTRITION

373kcal
Protein
42.3g
Fat
10.6g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup cooked Quinoa (92g)

1 cup roasted Asparagus (134g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

2 cloves Garlic (6g)

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    In a small bowl, whisk together lemon juice, minced garlic, and olive oil.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the chicken and sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the asparagus with a pinch of salt, pepper, and a drizzle of olive oil. Roast in the oven for about 10 minutes until tender.

  • 5

    Heat the pre-cooked quinoa gently in a saucepan or microwave until just warm, stirring occasionally.

  • 6

    Plate the warm quinoa, top with the pan-seared chicken, and arrange the roasted asparagus on the side. Drizzle any remaining lemon-garlic sauce over the chicken for added flavor.

  • 7

    Serve immediately and enjoy your nutritious meal!