YOUR SOLIN GENERATED RECIPE
Lemon Herb Chicken with Roasted Asparagus and Brown Rice
Tender chicken breast pan-seared with aromatic herbs and lemon, served over nutty brown rice with a side of crisp roasted asparagus.
INGREDIENTS
4 oz Chicken breast
0.5 cup Cooked brown rice
1 cup Asparagus spears
0.5 tbsp Extra virgin olive oil
1 tbsp Fresh lemon juice
0.5 tsp Dried oregano
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.
Drizzle the asparagus with half of the olive oil and season with a pinch of the sea salt and black pepper.
Roast the asparagus in the oven for 12-15 minutes until tender and slightly charred.
While asparagus roasts, season the chicken breast on both sides with dried oregano, garlic powder, and the remaining salt and pepper.
Heat the remaining olive oil in a medium skillet over medium-high heat.
Add the chicken to the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.
During the last minute of cooking, pour the fresh lemon juice into the pan to deglaze, spooning the juices over the chicken.
Place the warm cooked brown rice on a plate and top with the chicken breast.
Serve the roasted asparagus on the side and garnish the entire dish with fresh chopped parsley.