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, beautifully seared chicken breast infused with garlic and lemon, paired with tender roasted asparagus and a side of fluffy quinoa. A delightful dish that brings warmth, brightness, and a balanced nutritional profile to your plate.

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NUTRITION

354kcal
Protein
38.3g
Fat
10.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1/2 cup Quinoa (cooked)

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse and pat dry the chicken breast. Season both sides lightly with salt and pepper.

  • 2

    Prepare the quinoa according to package instructions if not already cooked.

  • 3

    Preheat your oven to 425°F. On a baking sheet, toss the asparagus with half of the olive oil, a pinch of salt, and pepper.

  • 4

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crispy.

  • 5

    While the asparagus roasts, heat a pan over medium-high heat. Add the remaining olive oil.

  • 6

    Mince the garlic and add it to the pan along with the chicken breast. Sear the chicken for about 4-5 minutes on each side until golden and internal temperature reaches 165°F.

  • 7

    Just before finishing, drizzle the lemon juice over the chicken and allow it to absorb the flavors for a minute.

  • 8

    Plate the chicken with a side of roasted asparagus and the cooked quinoa. Drizzle any remaining pan juices over the chicken for added flavor.

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, beautifully seared chicken breast infused with garlic and lemon, paired with tender roasted asparagus and a side of fluffy quinoa. A delightful dish that brings warmth, brightness, and a balanced nutritional profile to your plate.

NUTRITION

354kcal
Protein
38.3g
Fat
10.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1/2 cup Quinoa (cooked)

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and pat dry the chicken breast. Season both sides lightly with salt and pepper.

  • 2

    Prepare the quinoa according to package instructions if not already cooked.

  • 3

    Preheat your oven to 425°F. On a baking sheet, toss the asparagus with half of the olive oil, a pinch of salt, and pepper.

  • 4

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crispy.

  • 5

    While the asparagus roasts, heat a pan over medium-high heat. Add the remaining olive oil.

  • 6

    Mince the garlic and add it to the pan along with the chicken breast. Sear the chicken for about 4-5 minutes on each side until golden and internal temperature reaches 165°F.

  • 7

    Just before finishing, drizzle the lemon juice over the chicken and allow it to absorb the flavors for a minute.

  • 8

    Plate the chicken with a side of roasted asparagus and the cooked quinoa. Drizzle any remaining pan juices over the chicken for added flavor.