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 spears; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano

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 herbs served alongside tender roasted asparagus and fluffy quinoa for a bright and zesty finish.

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NUTRITION

Protein

52.0g

Fat

21.3g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

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
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Snap the woody ends off the asparagus and toss the spears with 0.5 tbsp of olive oil, a pinch of salt, and pepper.
3
Roast the asparagus for 12-15 minutes until tender-crisp and slightly charred.
4
Season the chicken breast on both sides with garlic powder, dried oregano, and the remaining salt and pepper.
5
Heat the remaining 0.5 tbsp of olive oil in a cast-iron skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden.
6
Plate the chicken with the roasted asparagus and fluffy quinoa, finishing the dish with a squeeze of fresh lemon juice.