Name: Lemon Herb Chicken and Asparagus
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; 0.75 tbsp Extra virgin olive oil; 1 clove Garlic; 1 tbsp Lemon juice; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 and Asparagus

Pan-seared chicken breast and crisp asparagus finished with a bright lemon-herb glaze and served over fluffy quinoa.

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NUTRITION

Protein

52.2g

Fat

17.8g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Cooked quinoa

0.75 tbsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and sear for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
4
Remove the chicken from the pan and set aside to rest.
5
In the same skillet, add the minced garlic and asparagus spears, sautéing for 4 to 5 minutes until the asparagus is tender-crisp.
6
Pour the lemon juice into the pan to deglaze, scraping up any browned bits from the bottom to create a light sauce.
7
Place the cooked quinoa on a plate and top with the sliced chicken breast and sautéed asparagus, drizzling the remaining pan juices over the top.