Pan-Seared Chicken with Roasted Asparagus

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

Pan-Seared Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Asparagus

Pan-seared chicken breast seasoned with aromatic herbs served alongside tender roasted asparagus finished with a bright squeeze of fresh lemon.

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NUTRITION

379kcal
Protein
42.1g
Fat
18.3g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

10 medium Asparagus spears asparagus spears

1 tbsp extra virgin olive oil

2 cloves garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus spears and arrange them in a single layer on the baking sheet.

  • 3

    Drizzle 0.5 tablespoons of extra virgin olive oil over the asparagus and toss with a pinch of sea salt and black pepper.

  • 4

    Roast the asparagus for 12 to 15 minutes until they are tender and slightly charred.

  • 5

    While the asparagus roasts, season the chicken breast evenly on both sides with the dried oregano and the remaining sea salt and black pepper.

  • 6

    Heat the remaining 0.5 tablespoons of olive oil in a cast-iron skillet over medium-high heat.

  • 7

    Place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

  • 8

    Add the minced garlic to the skillet during the last 60 seconds of cooking, stirring constantly to prevent burning.

  • 9

    Remove the skillet from the heat, drizzle the fresh lemon juice over the chicken to deglaze the pan, and serve immediately with the roasted asparagus.

Pan-Seared Chicken with Roasted Asparagus

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

Pan-Seared Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Asparagus

Pan-seared chicken breast seasoned with aromatic herbs served alongside tender roasted asparagus finished with a bright squeeze of fresh lemon.

NUTRITION

379kcal
Protein
42.1g
Fat
18.3g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

10 medium Asparagus spears asparagus spears

1 tbsp extra virgin olive oil

2 cloves garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus spears and arrange them in a single layer on the baking sheet.

  • 3

    Drizzle 0.5 tablespoons of extra virgin olive oil over the asparagus and toss with a pinch of sea salt and black pepper.

  • 4

    Roast the asparagus for 12 to 15 minutes until they are tender and slightly charred.

  • 5

    While the asparagus roasts, season the chicken breast evenly on both sides with the dried oregano and the remaining sea salt and black pepper.

  • 6

    Heat the remaining 0.5 tablespoons of olive oil in a cast-iron skillet over medium-high heat.

  • 7

    Place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

  • 8

    Add the minced garlic to the skillet during the last 60 seconds of cooking, stirring constantly to prevent burning.

  • 9

    Remove the skillet from the heat, drizzle the fresh lemon juice over the chicken to deglaze the pan, and serve immediately with the roasted asparagus.