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 cup asparagus; 1 tbsp olive oil; 0.5 cup cooked quinoa; 1 clove garlic; 0.5 tsp sea salt; 0.25 tsp black pepper; 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 herbs served alongside tender roasted asparagus and fluffy quinoa for a vibrant, nutrient-dense dinner.

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NUTRITION

Protein

55.7g

Fat

21.2g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

1 tbsp olive oil

0.5 cup cooked quinoa

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

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.
2
Trim the woody ends off the asparagus and toss with half of the olive oil, sea salt, and black pepper.
3
Spread the asparagus in a single layer and roast for 12-15 minutes until tender and slightly charred.
4
Season the chicken breast evenly on both sides with the remaining sea salt, black pepper, and dried oregano.
5
Heat the remaining olive oil in a large skillet over medium-high heat.
6
Place the chicken in the skillet and sear for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.
7
During the last minute of cooking, add the minced garlic to the skillet and sauté until fragrant.
8
Serve the pan-seared chicken over the fluffy cooked quinoa with a side of roasted asparagus and a fresh squeeze of lemon juice.