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 the vibrant flavors of lemon and garlic-infused chicken paired with the nutty texture of quinoa and delicate roasted asparagus, creating a balanced and nutritious meal bursting with fresh, zesty accents.

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NUTRITION

414kcal
Protein
38.9g
Fat
15.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 teaspoons Olive Oil (divided)

1 medium Lemon

2 cloves Garlic

1/2 cup cooked Quinoa

1 cup Asparagus

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PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper. In a small bowl, combine the juice of the lemon, minced garlic, and 1 teaspoon of olive oil.

  • 2

    Marinate the chicken for about 10-15 minutes while you preheat a skillet over medium-high heat.

  • 3

    In the preheated skillet, add the marinated chicken and pan-sear for 5-6 minutes on each side until golden brown and cooked through. Remove and let rest.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the asparagus with the remaining teaspoon of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 10-12 minutes until tender and slightly crisp.

  • 5

    Heat the cooked quinoa in a small pot over low heat, stirring occasionally, until warm.

  • 6

    Plate the chicken alongside a serving of quinoa and roasted asparagus. Drizzle extra lemon juice if desired and serve immediately.

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 the vibrant flavors of lemon and garlic-infused chicken paired with the nutty texture of quinoa and delicate roasted asparagus, creating a balanced and nutritious meal bursting with fresh, zesty accents.

NUTRITION

414kcal
Protein
38.9g
Fat
15.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 teaspoons Olive Oil (divided)

1 medium Lemon

2 cloves Garlic

1/2 cup cooked Quinoa

1 cup Asparagus

PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper. In a small bowl, combine the juice of the lemon, minced garlic, and 1 teaspoon of olive oil.

  • 2

    Marinate the chicken for about 10-15 minutes while you preheat a skillet over medium-high heat.

  • 3

    In the preheated skillet, add the marinated chicken and pan-sear for 5-6 minutes on each side until golden brown and cooked through. Remove and let rest.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the asparagus with the remaining teaspoon of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 10-12 minutes until tender and slightly crisp.

  • 5

    Heat the cooked quinoa in a small pot over low heat, stirring occasionally, until warm.

  • 6

    Plate the chicken alongside a serving of quinoa and roasted asparagus. Drizzle extra lemon juice if desired and serve immediately.