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

Golden pan-seared chicken breast paired with crisp-tender roasted asparagus, finished with a bright squeeze of lemon and a savory balsamic drizzle.

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NUTRITION

461kcal
Protein
50.2g
Fat
19.3g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cups Asparagus spears

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Balsamic glaze

0.5 medium Lemon

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.

  • 3

    Drizzle the asparagus with half of the olive oil and season with half of the sea salt and black pepper, tossing to coat evenly.

  • 4

    Roast the asparagus in the oven for 12-15 minutes until they are tender and slightly charred at the tips.

  • 5

    While the asparagus roasts, season both sides of the chicken breast with garlic powder and the remaining salt and pepper.

  • 6

    Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat.

  • 7

    Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the crust is golden brown.

  • 8

    Remove the chicken from the pan and let it rest for 3 minutes before slicing into thick strips.

  • 9

    Serve the sliced chicken alongside the roasted asparagus, drizzling the balsamic glaze over the plate and finishing with a fresh squeeze of lemon juice.

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

Golden pan-seared chicken breast paired with crisp-tender roasted asparagus, finished with a bright squeeze of lemon and a savory balsamic drizzle.

NUTRITION

461kcal
Protein
50.2g
Fat
19.3g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cups Asparagus spears

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Balsamic glaze

0.5 medium Lemon

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.

  • 3

    Drizzle the asparagus with half of the olive oil and season with half of the sea salt and black pepper, tossing to coat evenly.

  • 4

    Roast the asparagus in the oven for 12-15 minutes until they are tender and slightly charred at the tips.

  • 5

    While the asparagus roasts, season both sides of the chicken breast with garlic powder and the remaining salt and pepper.

  • 6

    Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat.

  • 7

    Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the crust is golden brown.

  • 8

    Remove the chicken from the pan and let it rest for 3 minutes before slicing into thick strips.

  • 9

    Serve the sliced chicken alongside the roasted asparagus, drizzling the balsamic glaze over the plate and finishing with a fresh squeeze of lemon juice.