Name: Pan-Seared Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 tbsp Extra virgin olive oil; 1 cup Asparagus spears; 0.5 cup Cooked quinoa; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Garlic powder; 1 tsp Dried oregano; 1 tbsp 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.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Asparagus

Pan-seared chicken breast seasoned with aromatic oregano and garlic, served with crisp-tender roasted asparagus and fluffy quinoa for a vibrant, nourishing meal.

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NUTRITION

Protein

57.2g

Fat

21.4g

Carbs

32.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cooked quinoa

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

1 tsp Dried oregano

1 tbsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2
Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and dried oregano.
3
Place the asparagus spears on the prepared baking sheet, drizzle with 0.5 tbsp of the olive oil, and toss to coat thoroughly.
4
Heat the remaining 0.5 tbsp of olive oil in a heavy skillet over medium-high heat until shimmering but not smoking.
5
Carefully place the chicken in the skillet and sear for approximately 6 minutes per side until a golden-brown crust forms and the center is no longer pink.
6
While the chicken is searing, roast the asparagus in the oven for 12 minutes until the tips are slightly crispy and the stalks are tender.
7
Divide the warm quinoa between plates, top with the chicken and asparagus, and drizzle everything with fresh lemon juice for a bright finish.