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

Savor this bright, flavorful dish featuring tender pan-seared chicken bathed in a zesty lemon garlic sauce, paired with oven-roasted asparagus and a side of fluffy quinoa. The meal is light yet satisfying, with vibrant citrus notes and a hint of savory garlic balancing the earthiness of roasted asparagus and nutty quinoa.

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NUTRITION

385kcal
Protein
43.3g
Fat
11.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

½ cup cooked Quinoa

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix olive oil, lemon juice, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on a plate and rub half of the lemon garlic mixture over it.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the chicken for about 3-4 minutes on each side until golden brown.

  • 5

    Transfer the seared chicken to the prepared baking sheet and finish cooking in the oven for 10-12 minutes or until the internal temperature reaches 165°F.

  • 6

    While the chicken is in the oven, toss the asparagus with the remaining lemon garlic mixture on another baking sheet.

  • 7

    Roast the asparagus in the oven for about 10 minutes until tender and slightly crispy.

  • 8

    Prepare the quinoa according to package directions if not already cooked.

  • 9

    To serve, plate the chicken breast with a side of roasted asparagus and ½ cup of quinoa for a balanced, flavorful meal.

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

Savor this bright, flavorful dish featuring tender pan-seared chicken bathed in a zesty lemon garlic sauce, paired with oven-roasted asparagus and a side of fluffy quinoa. The meal is light yet satisfying, with vibrant citrus notes and a hint of savory garlic balancing the earthiness of roasted asparagus and nutty quinoa.

NUTRITION

385kcal
Protein
43.3g
Fat
11.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

½ cup cooked Quinoa

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix olive oil, lemon juice, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on a plate and rub half of the lemon garlic mixture over it.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the chicken for about 3-4 minutes on each side until golden brown.

  • 5

    Transfer the seared chicken to the prepared baking sheet and finish cooking in the oven for 10-12 minutes or until the internal temperature reaches 165°F.

  • 6

    While the chicken is in the oven, toss the asparagus with the remaining lemon garlic mixture on another baking sheet.

  • 7

    Roast the asparagus in the oven for about 10 minutes until tender and slightly crispy.

  • 8

    Prepare the quinoa according to package directions if not already cooked.

  • 9

    To serve, plate the chicken breast with a side of roasted asparagus and ½ cup of quinoa for a balanced, flavorful meal.