Name: Lemon-Herb Pan-Seared Chicken with Quinoa and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tsp olive oil; 0.5 cup cooked quinoa; 1 cup asparagus spears; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano

Lemon-Herb Pan-Seared Chicken with Quinoa and Asparagus

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Pan-Seared Chicken with Quinoa and Asparagus

Pan-seared chicken breast seasoned with aromatic herbs served over fluffy quinoa and crisp-tender roasted asparagus for a bright, satisfying finish.

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NUTRITION

Protein

52.4g

Fat

12.1g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

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PREPARATION

1
Pat the chicken breast dry with paper towels to ensure a proper sear and season both sides with sea salt, black pepper, garlic powder, and dried oregano.
2
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
3
Add the chicken to the pan and cook for 5-7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.
4
While the chicken is searing, steam the asparagus spears for 3-5 minutes until they are crisp-tender and bright green.
5
Fluff the pre-cooked quinoa with a fork and place it on a serving plate.
6
Slice the rested chicken breast and arrange it over the quinoa, serve the asparagus alongside, and drizzle the entire dish with fresh lemon juice.