Lemon Garlic 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.

Lemon Garlic Pan-Seared Chicken Breast with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken Breast with Roasted Asparagus

Enjoy a vibrant dish featuring a succulent lemon garlic chicken breast, perfectly pan-seared to achieve a golden exterior while remaining juicy on the inside. Paired with crisp, tender roasted asparagus lightly drizzled with olive oil and seasoned to perfection, this plate is a bright and healthful meal bursting with flavor and a balanced macronutrient profile.

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NUTRITION

439kcal
Protein
56.3g
Fat
20.2g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

1 Chicken Breast (6 oz, ~170g)

8 Asparagus Spears (~134g)

1 tbsp Olive Oil

1/2 Lemon (for juice)

1 Garlic Clove

Pinch of Salt

Pinch of Black Pepper

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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 a pinch of salt and black pepper.

  • 3

    Finely mince the garlic and zest half of the lemon, then combine with the juice from the half lemon.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 3-4 minutes per side, or until a golden crust forms.

  • 5

    While the chicken is cooking, place the asparagus spears on a baking tray. Drizzle lightly with a small amount of olive oil (or use a brush), and season with a pinch of salt.

  • 6

    Roast the asparagus in the preheated oven for 8-10 minutes until tender but still crisp.

  • 7

    During the last minute of searing, spoon the lemon garlic mixture over the chicken to infuse it with bright flavor.

  • 8

    Once the chicken is fully cooked and the internal temperature reaches 165°F, remove from the skillet. Plate with the roasted asparagus.

  • 9

    Serve immediately and enjoy your balanced, flavor-packed meal.

Lemon Garlic 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.

Lemon Garlic Pan-Seared Chicken Breast with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken Breast with Roasted Asparagus

Enjoy a vibrant dish featuring a succulent lemon garlic chicken breast, perfectly pan-seared to achieve a golden exterior while remaining juicy on the inside. Paired with crisp, tender roasted asparagus lightly drizzled with olive oil and seasoned to perfection, this plate is a bright and healthful meal bursting with flavor and a balanced macronutrient profile.

NUTRITION

439kcal
Protein
56.3g
Fat
20.2g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

1 Chicken Breast (6 oz, ~170g)

8 Asparagus Spears (~134g)

1 tbsp Olive Oil

1/2 Lemon (for juice)

1 Garlic Clove

Pinch of Salt

Pinch of Black Pepper

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 a pinch of salt and black pepper.

  • 3

    Finely mince the garlic and zest half of the lemon, then combine with the juice from the half lemon.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breast and sear for about 3-4 minutes per side, or until a golden crust forms.

  • 5

    While the chicken is cooking, place the asparagus spears on a baking tray. Drizzle lightly with a small amount of olive oil (or use a brush), and season with a pinch of salt.

  • 6

    Roast the asparagus in the preheated oven for 8-10 minutes until tender but still crisp.

  • 7

    During the last minute of searing, spoon the lemon garlic mixture over the chicken to infuse it with bright flavor.

  • 8

    Once the chicken is fully cooked and the internal temperature reaches 165°F, remove from the skillet. Plate with the roasted asparagus.

  • 9

    Serve immediately and enjoy your balanced, flavor-packed meal.