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; 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

Golden pan-seared chicken breast served alongside crisp-tender roasted asparagus and fluffy quinoa for a balanced and nourishing meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.2g

Fat

20.9g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

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

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the asparagus spears on the baking sheet with 0.5 tablespoons of olive oil and half of the sea salt and black pepper.
3
Roast the asparagus for 12 to 15 minutes until the tips are slightly crisp and the stalks are tender.
4
Season the chicken breast on both sides with the garlic powder, dried oregano, and the remaining sea salt and pepper.
5
Heat the remaining 0.5 tablespoons of olive oil in a stainless steel or cast iron skillet over medium-high heat.
6
Sear the chicken for 6 to 7 minutes per side until a golden crust forms and the internal temperature reaches 165°F.
7
Serve the chicken alongside the roasted asparagus and warm quinoa, finishing the dish with a fresh squeeze of lemon juice.