YOUR SOLIN GENERATED RECIPE
Lemon Garlic Pan-Seared Chicken with Roasted Asparagus
A bright and zesty dish featuring tender pan-seared chicken infused with lemon and garlic, perfectly paired with roasted asparagus spears. The chicken is lightly seasoned and seared to a golden finish, while the asparagus gets a delicious charred flavor with a drizzle of olive oil.
INGREDIENTS
5 oz Chicken Breast
8 spears Fresh Asparagus
1/2 medium Lemon
2 cloves Garlic
1 tbsp Olive Oil
Salt and Pepper to taste
PREPARATION
Pat the chicken breast dry and season both sides with salt and pepper.
Zest the lemon and set aside. Then, cut the lemon in half and extract the juice.
Heat half of the olive oil in a skillet over medium-high heat. Add the chicken breast and sear for 4-5 minutes on each side until golden brown and cooked through.
In the meantime, preheat the oven to 400°F. Toss the asparagus spears with the remaining olive oil, a pinch of salt and pepper, and half of the lemon juice.
Place the asparagus on a baking sheet and roast for 10-12 minutes until tender and slightly charred.
Once the chicken is nearly done, add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Drizzle in the remaining lemon juice and sprinkle with lemon zest before removing from heat.
Plate the chicken alongside the roasted asparagus and enjoy a light, flavor-packed meal.