Seared Chicken Breast with Roasted Asparagus and Mixed Greens Salad

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

Seared Chicken Breast with Roasted Asparagus and Mixed Greens Salad

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Asparagus and Mixed Greens Salad

Enjoy a light yet satisfying dinner featuring a perfectly seared chicken breast paired with tender roasted asparagus and a crisp mixed greens salad accented with shredded cabbage and a zesty olive oil dressing. This dish offers a balanced blend of lean protein, fresh vegetables, and a subtle burst of flavor from carefully selected seasonings.

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NUTRITION

409kcal
Protein
49.3g
Fat
17g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast Fillet (~142g)

1 cup Asparagus (~134g)

2 cups Mixed Greens (~85g)

1/2 cup Shredded Cabbage (~45g)

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil along with the minced garlic.

  • 3

    Sear the chicken breast for about 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest.

  • 4

    Preheat your oven to 400°F. Toss the asparagus with the remaining olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for about 10-12 minutes until tender.

  • 5

    In a bowl, combine the mixed greens and shredded cabbage. Drizzle with lemon juice, and season with a pinch of salt and pepper. Toss gently to coat.

  • 6

    Slice the seared chicken breast and plate alongside the roasted asparagus and mixed greens salad. Serve immediately.

Seared Chicken Breast with Roasted Asparagus and Mixed Greens Salad

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

Seared Chicken Breast with Roasted Asparagus and Mixed Greens Salad

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Asparagus and Mixed Greens Salad

Enjoy a light yet satisfying dinner featuring a perfectly seared chicken breast paired with tender roasted asparagus and a crisp mixed greens salad accented with shredded cabbage and a zesty olive oil dressing. This dish offers a balanced blend of lean protein, fresh vegetables, and a subtle burst of flavor from carefully selected seasonings.

NUTRITION

409kcal
Protein
49.3g
Fat
17g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast Fillet (~142g)

1 cup Asparagus (~134g)

2 cups Mixed Greens (~85g)

1/2 cup Shredded Cabbage (~45g)

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add half the olive oil along with the minced garlic.

  • 3

    Sear the chicken breast for about 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest.

  • 4

    Preheat your oven to 400°F. Toss the asparagus with the remaining olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for about 10-12 minutes until tender.

  • 5

    In a bowl, combine the mixed greens and shredded cabbage. Drizzle with lemon juice, and season with a pinch of salt and pepper. Toss gently to coat.

  • 6

    Slice the seared chicken breast and plate alongside the roasted asparagus and mixed greens salad. Serve immediately.