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

Tender pan-seared chicken breast seasoned with aromatic herbs served alongside crisp-tender roasted asparagus and a light quinoa base for a satisfying meal.

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NUTRITION

Protein

51.2g

Fat

20.9g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tsp lemon juice

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Toss asparagus with half of the extra virgin olive oil and half of the sea salt and black pepper on a baking sheet.
3
Roast asparagus for 12 to 15 minutes until tender.
4
Season chicken breast with garlic powder, dried oregano, and the remaining sea salt and black pepper.
5
Heat the remaining extra virgin olive oil in a skillet over medium-high heat.
6
Sear chicken for 5 to 7 minutes per side until golden brown and cooked through.
7
Serve the chicken and asparagus over warm cooked quinoa with a squeeze of fresh lemon juice.