Pan-Seared Chicken with Tangy Berry Reduction and Roasted Asparagus

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

Pan-Seared Chicken with Tangy Berry Reduction and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Tangy Berry Reduction and Roasted Asparagus

Enjoy a beautifully balanced dish featuring a perfectly pan-seared chicken breast topped with a tangy, slightly sweet berry reduction, accompanied by roasted asparagus spears for a burst of fresh, earthy flavor. This preparation harmonizes lean protein with vibrant vegetables and a fruity twist, delivering a clean, satisfying meal.

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NUTRITION

338kcal
Protein
44.1g
Fat
13.6g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1/2 cup Mixed Berries

2 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a nonstick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Pan-sear the chicken breast for about 5-6 minutes per side until golden and cooked through. Remove from skillet and let rest.

  • 4

    In the same skillet, add the mixed berries and lemon juice. Allow the berries to break down for 2-3 minutes on medium heat to form a light reduction sauce, stirring occasionally.

  • 5

    Meanwhile, preheat your oven to 400°F. Toss the asparagus with the remaining 1 teaspoon of olive oil, salt, and pepper, then spread on a baking sheet. Roast for about 10 minutes until tender and slightly crisp.

  • 6

    Plate the chicken breast, drizzle with the tangy berry reduction, and arrange the roasted asparagus on the side. Serve immediately.

Pan-Seared Chicken with Tangy Berry Reduction and Roasted Asparagus

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

Pan-Seared Chicken with Tangy Berry Reduction and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Tangy Berry Reduction and Roasted Asparagus

Enjoy a beautifully balanced dish featuring a perfectly pan-seared chicken breast topped with a tangy, slightly sweet berry reduction, accompanied by roasted asparagus spears for a burst of fresh, earthy flavor. This preparation harmonizes lean protein with vibrant vegetables and a fruity twist, delivering a clean, satisfying meal.

NUTRITION

338kcal
Protein
44.1g
Fat
13.6g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1/2 cup Mixed Berries

2 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a nonstick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Pan-sear the chicken breast for about 5-6 minutes per side until golden and cooked through. Remove from skillet and let rest.

  • 4

    In the same skillet, add the mixed berries and lemon juice. Allow the berries to break down for 2-3 minutes on medium heat to form a light reduction sauce, stirring occasionally.

  • 5

    Meanwhile, preheat your oven to 400°F. Toss the asparagus with the remaining 1 teaspoon of olive oil, salt, and pepper, then spread on a baking sheet. Roast for about 10 minutes until tender and slightly crisp.

  • 6

    Plate the chicken breast, drizzle with the tangy berry reduction, and arrange the roasted asparagus on the side. Serve immediately.