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 spears; 1 tbsp extra virgin olive oil; 0.25 cup cooked quinoa; 1 clove garlic; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 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 a zesty lemon-garlic drizzle.

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NUTRITION

Protein

53.7g

Fat

20.8g

Carbs

17.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

1 tbsp extra virgin olive oil

0.25 cup cooked quinoa

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus spears with half of the olive oil and half of the salt and pepper, then roast for 12 minutes until tender.
3
Season the chicken breast evenly with the dried oregano and the remaining salt and pepper.
4
Heat the remaining olive oil in a skillet over medium-high heat.
5
Sear the chicken for 6 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.
6
Mince the garlic and whisk it together with the lemon juice in a small bowl to create a bright finishing sauce.
7
Place the cooked quinoa on a plate, top with the chicken and roasted asparagus, and finish with the lemon-garlic drizzle.