Name: Pan-Seared Chicken with Asparagus Avocado Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 10 medium asparagus spears; 0.5 whole avocado; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 1 tsp parsley

Pan-Seared Chicken with Asparagus Avocado Salad

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 Asparagus Avocado Salad

Golden pan-seared chicken breast served over a crisp asparagus and creamy avocado salad tossed in a bright lemon-herb vinaigrette.

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NUTRITION

Protein

43.7g

Fat

22.1g

Carbs

19.9g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

10 medium asparagus spears

0.5 whole avocado

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp parsley

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.
2
Heat the olive oil in a skillet over medium-high heat.
3
Sear the chicken for 6 minutes per side until the exterior is golden and the center is cooked through.
4
Snap the woody ends off the asparagus and blanch the spears in boiling water for 2 minutes.
5
Shock the asparagus in ice water to maintain its vibrant green color and crisp texture.
6
Slice the asparagus into bite-sized pieces and combine with the diced avocado.
7
Drizzle the lemon juice and fresh parsley over the asparagus and avocado, tossing gently to coat.
8
Serve the warm chicken alongside the chilled salad for a refreshing contrast.