Crispy Lemon Herb Pan-Seared Chicken Breast with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon Herb Pan-Seared Chicken Breast with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Pan-Seared Chicken Breast with Roasted Asparagus

Enjoy a vibrant plate featuring a perfectly pan-seared chicken breast, kissed with zesty lemon and fragrant herbs, paired with crisp roasted asparagus and a side of fluffy quinoa. This dish offers a satisfying blend of tangy brightness and savory comfort, ideal for a nourishing dinner.

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NUTRITION

450kcal
Protein
58.7g
Fat
14.5g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

8 spears Asparagus

1.5 tsp Extra Virgin Olive Oil

1 Lemon (zested and juiced)

1 clove Garlic (minced)

1/3 cup Cooked Quinoa

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Pat the chicken breast dry with paper towels. Season both sides with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and add half of the olive oil.

  • 4

    Add the chicken breast to the skillet and cook for about 4-5 minutes per side until golden and crispy. Squeeze a little lemon juice over the chicken during the last minute of cooking.

  • 5

    In a mixing bowl, toss the asparagus with the remaining olive oil, a pinch of salt, pepper, and a drizzle of lemon juice.

  • 6

    Arrange the asparagus on a baking sheet in a single layer, and roast in the preheated oven for 10-12 minutes until tender and slightly charred.

  • 7

    While the asparagus roasts, mix the cooked quinoa with a bit of lemon zest and a dash of salt.

  • 8

    Minced garlic can be sprinkled over the chicken once plated for an extra punch of flavor.

  • 9

    Plate the pan-seared chicken breast alongside the roasted asparagus and a serving of quinoa. Garnish with extra lemon wedges if desired and serve immediately.

Crispy Lemon Herb Pan-Seared Chicken Breast with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon Herb Pan-Seared Chicken Breast with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Pan-Seared Chicken Breast with Roasted Asparagus

Enjoy a vibrant plate featuring a perfectly pan-seared chicken breast, kissed with zesty lemon and fragrant herbs, paired with crisp roasted asparagus and a side of fluffy quinoa. This dish offers a satisfying blend of tangy brightness and savory comfort, ideal for a nourishing dinner.

NUTRITION

450kcal
Protein
58.7g
Fat
14.5g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

8 spears Asparagus

1.5 tsp Extra Virgin Olive Oil

1 Lemon (zested and juiced)

1 clove Garlic (minced)

1/3 cup Cooked Quinoa

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Pat the chicken breast dry with paper towels. Season both sides with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and add half of the olive oil.

  • 4

    Add the chicken breast to the skillet and cook for about 4-5 minutes per side until golden and crispy. Squeeze a little lemon juice over the chicken during the last minute of cooking.

  • 5

    In a mixing bowl, toss the asparagus with the remaining olive oil, a pinch of salt, pepper, and a drizzle of lemon juice.

  • 6

    Arrange the asparagus on a baking sheet in a single layer, and roast in the preheated oven for 10-12 minutes until tender and slightly charred.

  • 7

    While the asparagus roasts, mix the cooked quinoa with a bit of lemon zest and a dash of salt.

  • 8

    Minced garlic can be sprinkled over the chicken once plated for an extra punch of flavor.

  • 9

    Plate the pan-seared chicken breast alongside the roasted asparagus and a serving of quinoa. Garnish with extra lemon wedges if desired and serve immediately.