Name: Pan-Seared Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup asparagus; 1 tbsp olive oil; 0.5 cup cooked quinoa; 1 tbsp lemon juice; 1 clove garlic; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

Pan-Seared Chicken with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Asparagus

Pan-seared chicken breast seasoned with aromatic herbs served alongside crisp-tender roasted asparagus and a squeeze of bright lemon for a refreshing finish.

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NUTRITION

Protein

51g

Fat

20.9g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 tbsp olive oil

0.5 cup cooked quinoa

1 tbsp lemon juice

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Snap the woody ends off the asparagus and toss the spears with 0.5 tbsp of olive oil, 0.25 tsp salt, and 0.125 tsp pepper.
3
Roast the asparagus for 12-15 minutes until the tips are slightly charred and tender.
4
Season the chicken breast evenly with dried oregano and the remaining salt and pepper.
5
Heat the remaining 0.5 tbsp of olive oil in a cast-iron skillet over medium-high heat.
6
Sear the chicken for 6-7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.
7
Add the minced garlic to the pan during the final minute of cooking, tossing it with the chicken for a fragrant aroma.
8
Plate the chicken and roasted asparagus over a bed of warm quinoa and finish with a fresh squeeze of lemon juice.