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; 0.5 cup cooked quinoa; 0.75 tbsp olive oil; 1 clove garlic; 1 tsp lemon zest; 0.25 tsp sea salt; 0.25 tsp black pepper

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 garlic and lemon, served with crisp-tender roasted asparagus and fluffy quinoa for a vibrant, nourishing dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.4g

Fat

17.7g

Carbs

28.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

0.75 tbsp olive oil

1 clove garlic

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends of the asparagus and toss with 0.25 tbsp of olive oil on the prepared sheet.
3
Roast the asparagus for 12-15 minutes until tender and slightly charred.
4
Season the chicken breast on both sides with sea salt, black pepper, and lemon zest.
5
Heat the remaining 0.5 tbsp of olive oil in a heavy skillet over medium-high heat.
6
Sear the chicken for 5-7 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 60 seconds of searing to infuse the oil.
8
Plate the chicken with the roasted asparagus and warm quinoa for a balanced meal.