Name: Pan-Seared Chicken with Roasted Asparagus and Lemon Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Asparagus; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Lemon juice; 1 tsp Dried oregano

Pan-Seared Chicken with Roasted Asparagus and Lemon Quinoa

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 and Lemon Quinoa

Pan-seared chicken breast seasoned with aromatic herbs, served alongside roasted asparagus and fluffy lemon quinoa for a bright and satisfying meal.

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NUTRITION

Protein

50.7g

Fat

20.9g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Dried oregano

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PREPARATION

1
Preheat your oven to 400 degrees Fahrenheit.
2
Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.
3
Drizzle the asparagus with half of the olive oil and a pinch of sea salt, then roast for 12 minutes until tender.
4
Pat the chicken breast dry and season both sides with garlic powder, dried oregano, sea salt, and black pepper.
5
Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat.
6
Sear the chicken for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.
7
While the chicken rests, toss the warm cooked quinoa with fresh lemon juice in a small bowl.
8
Slice the chicken and serve it over the fluffy quinoa alongside the roasted asparagus spears.