YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Chicken with Zesty Lemon
Pan-seared chicken breast finished with a bright lemon-garlic glaze, served over a bed of fluffy quinoa and crisp roasted asparagus.
INGREDIENTS
5 oz chicken breast
0.75 tbsp olive oil
1 cup asparagus
0.5 cup cherry tomatoes
1 clove garlic
0.5 whole lemon
0.25 cup cooked quinoa
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh parsley
PREPARATION
Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt and black pepper.
Heat the olive oil in a medium stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the chicken in the skillet and sear for 5 to 6 minutes on one side until a golden-brown crust forms.
Flip the chicken, then add the trimmed asparagus, halved cherry tomatoes, and minced garlic to the empty spaces in the pan.
Continue cooking for another 5 minutes, tossing the vegetables occasionally, until the chicken reaches an internal temperature of 165°F.
Squeeze the fresh lemon juice over the chicken and vegetables, allowing it to sizzle and deglaze the pan for 30 seconds.
Transfer the chicken to a plate and serve alongside the warm quinoa and sautéed vegetables, garnishing with fresh chopped parsley.