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

Lemon-Herb Chicken with Quinoa and Asparagus

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken with Quinoa and Asparagus

Pan-seared chicken breast infused with zesty lemon and fresh herbs served over fluffy quinoa and crisp-tender asparagus for a bright, citrusy finish.

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NUTRITION

Protein

53.4g

Fat

14.5g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup quinoa

1 cup asparagus

0.5 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Rinse the quinoa thoroughly and cook in water according to package directions until fluffy and the germ has separated.
2
Season the chicken breast evenly with sea salt, black pepper, and dried oregano on both sides.
3
Heat the olive oil in a medium skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and cooked through.
4
During the last 5 minutes of chicken cooking, add the trimmed asparagus to the same skillet, sautéing until bright green and tender.
5
Stir in the minced garlic, lemon juice, and lemon zest during the final minute of cooking to aromatically coat the chicken and asparagus.
6
Slice the chicken and serve over the cooked quinoa with the asparagus on the side, drizzling with any remaining pan juices.