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 in a perfectly pan-seared chicken breast, paired with tender roasted asparagus and a serving of fluffy quinoa. This balanced dish offers a refreshing punch with a combination of zesty citrus notes, aromatic garlic, and the nutty texture of quinoa, making it a delightful and nutritious option for dinner.

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NUTRITION

485kcal
Protein
46.3g
Fat
12.4g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup cooked Quinoa

1 cup Asparagus

2 tsp Olive Oil

1/2 Lemon

2 Garlic Cloves

Salt & Pepper

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PREPARATION

  • 1

    Start by rinsing the quinoa under cold water. Cook it according to package instructions until it's fluffy and set aside.

  • 2

    Preheat your oven to 400°F. Trim the asparagus and toss with 1 teaspoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 10-12 minutes until tender.

  • 3

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

  • 4

    Mince the garlic cloves finely and zest the half lemon, then squeeze out its juice. Rub or sprinkle the garlic and lemon zest on the chicken.

  • 5

    Heat the remaining 1 teaspoon of olive oil in a pan over medium-high heat. Add the chicken breast and pan-sear for about 5-6 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    During the last minute of cooking, drizzle the pan with the lemon juice to infuse extra flavor.

  • 7

    Plate the pan-seared chicken alongside the roasted asparagus and a serving of fluffy quinoa. Enjoy this balanced, flavorful meal!

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 in a perfectly pan-seared chicken breast, paired with tender roasted asparagus and a serving of fluffy quinoa. This balanced dish offers a refreshing punch with a combination of zesty citrus notes, aromatic garlic, and the nutty texture of quinoa, making it a delightful and nutritious option for dinner.

NUTRITION

485kcal
Protein
46.3g
Fat
12.4g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup cooked Quinoa

1 cup Asparagus

2 tsp Olive Oil

1/2 Lemon

2 Garlic Cloves

Salt & Pepper

PREPARATION

  • 1

    Start by rinsing the quinoa under cold water. Cook it according to package instructions until it's fluffy and set aside.

  • 2

    Preheat your oven to 400°F. Trim the asparagus and toss with 1 teaspoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 10-12 minutes until tender.

  • 3

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

  • 4

    Mince the garlic cloves finely and zest the half lemon, then squeeze out its juice. Rub or sprinkle the garlic and lemon zest on the chicken.

  • 5

    Heat the remaining 1 teaspoon of olive oil in a pan over medium-high heat. Add the chicken breast and pan-sear for about 5-6 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    During the last minute of cooking, drizzle the pan with the lemon juice to infuse extra flavor.

  • 7

    Plate the pan-seared chicken alongside the roasted asparagus and a serving of fluffy quinoa. Enjoy this balanced, flavorful meal!