YOUR SOLIN GENERATED RECIPE
Lemon Garlic Pan Seared Chicken with Roasted Asparagus
Savor a succulent 6-ounce chicken breast infused with a zesty lemon garlic marinade, perfectly paired with roasted asparagus spears. This dish delivers a bright, savory flavor profile, combining the rich, savory notes of seared chicken with the fresh, tangy pop of lemon and crisp, roasted asparagus for a balanced and satisfying meal.
INGREDIENTS
6 oz Chicken Breast (170g)
1 cup Asparagus (134g)
1 tsp Olive Oil (4.5g)
1 tbsp Lemon Juice (15g)
1 clove Garlic (3g)
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Pat the chicken breast dry with a paper towel and season lightly with salt and pepper.
In a small bowl, mix together the lemon juice, minced garlic, and olive oil.
Marinate the chicken in the mixture for at least 15 minutes to allow the flavors to meld.
Preheat a skillet over medium-high heat. Once hot, place the chicken breast in the skillet and cook for 5-6 minutes on one side until golden brown.
Flip the chicken and continue cooking for an additional 5-6 minutes or until the internal temperature reaches 165°F.
While the chicken cooks, preheat your oven to 425°F and line a baking sheet with parchment paper.
Trim the tough ends of the asparagus and spread them out on the baking sheet. Drizzle with a tiny bit of olive oil, and season with a pinch of salt and pepper.
Roast the asparagus in the preheated oven for about 10 minutes until tender and slightly crispy on the edges.
Plate the pan-seared chicken alongside the roasted asparagus. Optionally, drizzle any remaining pan juices over the chicken for extra flavor.