YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Creamy Lemon Ricotta Sauce and Crispy Roasted Asparagus
Enjoy a balanced, flavorful dish featuring tender pan-seared chicken breast bathed in a zesty, creamy lemon ricotta sauce, paired with crisp roasted asparagus. This dish offers a harmonious blend of savory and tangy flavors, making it perfect for a healthy dinner option.
INGREDIENTS
4 ounces Chicken Breast
1/4 cup Ricotta Cheese
1/2 Lemon (juiced and zested)
1 cup Asparagus
1 tablespoon Olive Oil
1 clove Garlic
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat the oven to 425°F for roasting the asparagus.
Trim the woody ends of the asparagus and place them on a baking sheet. Drizzle with half of the olive oil, season with a pinch of salt and black pepper, and toss to coat.
Roast the asparagus in the oven for 10-12 minutes until tender and slightly crispy.
Season the chicken breast with salt and black pepper on both sides.
Heat the remaining olive oil in a skillet over medium-high heat. Add the chicken breast and sear for about 5-6 minutes per side until golden and cooked through. Remove the chicken and set aside to rest.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.
Stir in the ricotta cheese along with the lemon juice and zest. Mix well to form a creamy sauce, heating gently for 1-2 minutes. Adjust seasoning with additional salt and pepper if needed.
Slice the chicken breast and serve it topped with the creamy lemon ricotta sauce and a side of crispy roasted asparagus.