YOUR SOLIN GENERATED RECIPE
Lemon Garlic Pan-Seared Chicken with Roasted Asparagus & Quinoa
Enjoy a vibrant, flavorful meal of tender pan-seared chicken accented with zesty lemon garlic, paired with crisp roasted asparagus and a side of fluffy quinoa for a balanced, satisfying dinner.
INGREDIENTS
6 ounces Chicken Breast
2 teaspoons Olive Oil
8 spears Asparagus
1/2 cup Cooked Quinoa
Juice from 1/2 Lemon
1 Garlic clove
PREPARATION
Pat the chicken breast dry and season lightly with salt and pepper.
In a small bowl, mix the lemon juice, minced garlic, and olive oil.
Marinate the chicken in the lemon garlic mixture for at least 15 minutes.
Preheat a non-stick skillet over medium-high heat. Sear the chicken for about 5-6 minutes per side or until fully cooked and golden brown.
Meanwhile, preheat the oven to 425°F. Toss the asparagus spears with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.
Roast the asparagus in the oven for about 10-12 minutes until tender and slightly charred.
Plate the sliced chicken breast alongside the roasted asparagus and serve with 1/2 cup of cooked quinoa on the side.
Drizzle any remaining pan sauce over the chicken and garnish with a little extra lemon zest if desired.