YOUR SOLIN GENERATED RECIPE
Lemon-Garlic Pan-Seared Chicken with Roasted Asparagus and Sweet Potatoes
Savor the bright, zesty flavors of this wholesome dish featuring tender lemon-garlic marinated chicken, perfectly pan-seared to a golden finish. Enjoy a side of roasted asparagus and sweet potatoes that bring a satisfying mix of freshness and subtle sweetness, ideal for a balanced, nutritious meal.
INGREDIENTS
5 oz Chicken Breast
1 cup Asparagus
1 small Sweet Potato
1 tsp Olive Oil
1 clove Garlic
1 tbsp Lemon Juice
Pinch Salt
Pinch Black Pepper
PREPARATION
Preheat your oven to 400°F and lightly grease a baking sheet with a small amount of olive oil.
In a small bowl, combine the lemon juice, minced garlic, a pinch of salt, and a pinch of black pepper to create the marinade.
Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15 minutes while you prepare the vegetables.
Peel the sweet potato if desired and cut it into 1/2-inch cubes. Trim the woody ends off the asparagus and cut into bite-sized pieces.
Toss the sweet potatoes and asparagus with the remaining marinade and a drizzle of olive oil, ensuring they are evenly coated.
Place the vegetables on the prepared baking sheet and roast in the preheated oven for 20-25 minutes, until tender and slightly caramelized.
Meanwhile, heat a non-stick skillet over medium-high heat. Add the marinated chicken breast and sear for 5-6 minutes per side, or until fully cooked and golden on the outside.
Once the chicken is cooked through and vegetables are roasted, plate the chicken with a generous serving of roasted asparagus and sweet potatoes.
Serve immediately, garnished with an optional sprinkle of fresh herbs if desired.