YOUR SOLIN GENERATED RECIPE
Lemon-Garlic Pan-Seared Chicken with Roasted Asparagus
Savor the bright, zesty flavors of lemon and garlic in this beautifully seared chicken breast, perfectly paired with tender roasted asparagus. The dish is enhanced with a hint of extra virgin olive oil, creating a satisfying meal that balances lean protein and vibrant vegetables.
INGREDIENTS
6 oz Chicken Breast
1 cup Asparagus
1 Tbsp Extra Virgin Olive Oil
2 cloves Garlic
2 Tbsp Lemon Juice
Pinch Salt
Dash Black Pepper
PREPARATION
Pat the chicken breast dry with paper towels and season generously with salt and pepper on both sides.
Heat half of the olive oil in a skillet over medium-high heat. Add the chicken breast and cook for about 4-5 minutes on each side until fully cooked and golden brown. Remove from the skillet and let it rest.
In the same skillet, add the remaining olive oil along with minced garlic, and sauté until fragrant, about 30 seconds.
Stir in the lemon juice, scraping any browned bits from the bottom of the pan to create a light pan sauce.
Preheat your oven to 425°F. Toss the asparagus with a drizzle of olive oil, a pinch of salt, and pepper, then spread on a baking sheet.
Roast the asparagus in the oven for 10-12 minutes until tender and slightly crispy.
Slice the chicken and drizzle with the lemon-garlic pan sauce. Serve alongside the roasted asparagus.