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; 2 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 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 served with tender roasted asparagus and fluffy quinoa, finished with a bright squeeze of zesty lemon.

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NUTRITION

Protein

51.4g

Fat

16.6g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Cooked quinoa

2 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F.
2
Trim the woody ends off the asparagus and place them on a baking sheet.
3
Drizzle 1 teaspoon of olive oil over the asparagus and season with half of the sea salt and black pepper.
4
Roast the asparagus for 12-15 minutes until tender and slightly charred.
5
While the asparagus roasts, season the chicken breast with the remaining salt, pepper, and garlic powder.
6
Heat the remaining 1 teaspoon of olive oil in a skillet over medium-high heat.
7
Sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.
8
Plate the seared chicken alongside the roasted asparagus and cooked quinoa.
9
Drizzle the lemon juice over the chicken and vegetables before serving.