Lemon Garlic Pan-Seared Chicken with Roasted Asparagus and Quinoa

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

Lemon Garlic Pan-Seared Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant dish featuring tender, pan-seared chicken infused with zesty lemon and aromatic garlic, paired with crisp roasted asparagus and a side of fluffy quinoa for a balanced, flavorful meal.

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NUTRITION

425kcal
Protein
47.2g
Fat
15g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

8 spears Asparagus

2 tsp Olive Oil

2 cloves Garlic

1 whole Lemon

1/2 cup cooked Quinoa

Salt and Pepper, to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper on both sides.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the chicken and cook for about 5-6 minutes per side until golden and cooked through. Remove and let it rest.

  • 3

    In the same skillet, add the remaining olive oil along with minced garlic. Sauté for about 30 seconds until fragrant, then add the juice and zest of the lemon, stirring to combine. Return the chicken briefly to the pan to absorb the flavors.

  • 4

    Preheat the oven to 400°F. Toss the asparagus spears with a pinch of salt and a drizzle of olive oil on a baking sheet. Roast for 10-12 minutes until tender but still crisp.

  • 5

    Prepare 1/2 cup cooked quinoa according to package instructions if not pre-cooked.

  • 6

    Plate the chicken alongside the roasted asparagus and quinoa. Drizzle any remaining lemon garlic sauce over the chicken and serve immediately.

Lemon Garlic Pan-Seared Chicken with Roasted Asparagus and Quinoa

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

Lemon Garlic Pan-Seared Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant dish featuring tender, pan-seared chicken infused with zesty lemon and aromatic garlic, paired with crisp roasted asparagus and a side of fluffy quinoa for a balanced, flavorful meal.

NUTRITION

425kcal
Protein
47.2g
Fat
15g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

8 spears Asparagus

2 tsp Olive Oil

2 cloves Garlic

1 whole Lemon

1/2 cup cooked Quinoa

Salt and Pepper, to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper on both sides.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the chicken and cook for about 5-6 minutes per side until golden and cooked through. Remove and let it rest.

  • 3

    In the same skillet, add the remaining olive oil along with minced garlic. Sauté for about 30 seconds until fragrant, then add the juice and zest of the lemon, stirring to combine. Return the chicken briefly to the pan to absorb the flavors.

  • 4

    Preheat the oven to 400°F. Toss the asparagus spears with a pinch of salt and a drizzle of olive oil on a baking sheet. Roast for 10-12 minutes until tender but still crisp.

  • 5

    Prepare 1/2 cup cooked quinoa according to package instructions if not pre-cooked.

  • 6

    Plate the chicken alongside the roasted asparagus and quinoa. Drizzle any remaining lemon garlic sauce over the chicken and serve immediately.