YOUR SOLIN GENERATED RECIPE
Pan-Seared Lemon Herb Chicken with Fresh Asparagus and Quinoa
Enjoy a vibrant dish featuring juicy, lemon-herbed chicken paired with crisp, fresh asparagus and a side of fluffy quinoa. This meal bursts with bright citrus notes and a medley of herbs, delivering a satisfying balance of protein and wholesome carbs in every bite.
INGREDIENTS
5 oz Chicken Breast
6 spears Fresh Asparagus
1 tsp Extra Virgin Olive Oil
1/2 cup cooked Quinoa
1 tbsp Lemon Juice
2 tbsp Fresh Herbs (Parsley and Thyme)
Salt & Pepper to taste
PREPARATION
Pat the chicken breast dry and season both sides with salt, pepper, and chopped fresh herbs. Drizzle lemon juice over the chicken and let it marinate for about 10 minutes.
Heat a non-stick skillet over medium-high heat and add the extra virgin olive oil.
Place the chicken in the skillet and sear for 5-6 minutes on each side or until the internal temperature reaches 165°F. Remove the chicken from the skillet and let it rest.
In the same skillet, add the asparagus spears. Sauté for 4-5 minutes until they are bright green and slightly tender but still crisp.
To serve, slice the chicken and arrange it alongside the asparagus. Add the cooked quinoa to the plate.
Drizzle any remaining pan juices over the dish and garnish with additional fresh herbs if desired.