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; 1.5 cups asparagus; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 2 cloves garlic; 0.5 whole lemon; 0.25 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 oregano and garlic, served with crisp-tender roasted asparagus and fluffy quinoa for a vibrant, nourishing meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.6g

Fat

21.3g

Carbs

38.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the trimmed asparagus with 0.5 tbsp olive oil, a pinch of sea salt, and black pepper on the prepared sheet.
3
Roast asparagus for 12-15 minutes until tender and slightly charred at the tips.
4
Season the chicken breast on both sides with sea salt, black pepper, and dried oregano.
5
Heat the remaining 0.5 tbsp olive oil in a skillet over medium-high heat.
6
Sear the chicken for 5-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
7
During the last 2 minutes of cooking, add minced garlic to the skillet, being careful not to burn it.
8
Serve the chicken alongside the roasted asparagus and cooked quinoa, finishing with a bright squeeze of fresh lemon juice.