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

YOUR SOLIN GENERATED RECIPE

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

Savor the bright, zesty flavors of lemon and fresh herbs paired with a perfectly pan-seared chicken breast, roasted asparagus, and a fluffy bed of quinoa. This dish is not only vibrant and satisfying, but it also delivers balanced macros ideal for a wholesome meal.

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NUTRITION

364kcal
Protein
41.1g
Fat
10.3g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

6 asparagus spears

0.5 cup Cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Mixed Fresh Herbs

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the mixed fresh herbs.

  • 2

    Heat olive oil in a pan over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until golden and cooked through.

  • 3

    Preheat your oven to 400°F. Toss the asparagus spears lightly with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 4

    Roast the asparagus in the oven for about 10 minutes until tender and lightly charred.

  • 5

    If not already cooked, prepare quinoa according to package instructions.

  • 6

    Plate the cooked quinoa as a base, slice the chicken breast, and arrange on top along with the roasted asparagus.

  • 7

    Drizzle the dish with lemon juice and an extra sprinkle of fresh herbs for an added burst of flavor.

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

YOUR SOLIN GENERATED RECIPE

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

Savor the bright, zesty flavors of lemon and fresh herbs paired with a perfectly pan-seared chicken breast, roasted asparagus, and a fluffy bed of quinoa. This dish is not only vibrant and satisfying, but it also delivers balanced macros ideal for a wholesome meal.

NUTRITION

364kcal
Protein
41.1g
Fat
10.3g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

6 asparagus spears

0.5 cup Cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Mixed Fresh Herbs

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt, pepper, and the mixed fresh herbs.

  • 2

    Heat olive oil in a pan over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until golden and cooked through.

  • 3

    Preheat your oven to 400°F. Toss the asparagus spears lightly with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 4

    Roast the asparagus in the oven for about 10 minutes until tender and lightly charred.

  • 5

    If not already cooked, prepare quinoa according to package instructions.

  • 6

    Plate the cooked quinoa as a base, slice the chicken breast, and arrange on top along with the roasted asparagus.

  • 7

    Drizzle the dish with lemon juice and an extra sprinkle of fresh herbs for an added burst of flavor.