YOUR SOLIN GENERATED RECIPE
Lemon Garlic Pan-Seared Chicken with Roasted Asparagus
Savor this bright and flavorful dish featuring juicy pan-seared chicken breast infused with lemon and garlic, paired perfectly with tender roasted asparagus. A simple yet elegant meal that balances lean protein with a burst of citrus and the natural earthiness of asparagus, it’s a wholesome dinner that delights the senses.
INGREDIENTS
6 oz Chicken Breast
1 cup Asparagus
1 tbsp Extra Virgin Olive Oil
2 tbsp Lemon Juice
2 cloves Garlic
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F for roasting the asparagus.
Pat the chicken breast dry with paper towels. Season with a pinch of salt and black pepper on both sides.
Heat a non-stick skillet over medium-high heat and add the olive oil. Add the chicken breast and sear for about 3-4 minutes on each side until golden.
While the chicken sears, trim the asparagus by snapping off the tough ends. Toss the asparagus with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet.
Place the asparagus in the preheated oven and roast for about 10 minutes or until tender and slightly crispy.
In the last minute of chicken cooking, add minced garlic to the skillet and let it sauté briefly until aromatic, then add lemon juice to deglaze the pan, coating the chicken.
Once the chicken has reached an internal temperature of 165°F, remove it from the skillet.
Plate the chicken with the roasted asparagus, drizzling the pan sauce over the top for a burst of lemon-garlic flavor.