Name: Lemon Herb Chicken and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Boneless skinless chicken breast; 1 cup Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 clove Garlic; 1 tbsp Fresh lemon juice; 0.5 tsp Lemon zest; 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 spears finished with a bright lemon-garlic glaze and served over fluffy, nutrient-dense quinoa.

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NUTRITION

Protein

55.7g

Fat

21.9g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless skinless chicken breast

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 clove Garlic

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the chicken breast dry and season both sides evenly 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 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit and the exterior is golden brown.
4
Remove the chicken from the pan and set it aside to rest on a plate.
5
In the same skillet, add the asparagus spears and minced garlic, sautéing for 4 to 5 minutes until the asparagus is tender-crisp and vibrant green.
6
Return the chicken to the skillet and drizzle the fresh lemon juice and lemon zest over the chicken and asparagus, tossing quickly to coat everything in the pan juices.
7
Serve the lemon herb chicken and asparagus immediately over a bed of warm, fluffy cooked quinoa.