Name: Pan-Seared Chicken Breast 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; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

Pan-Seared Chicken Breast 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 Breast with Roasted Asparagus

Pan-seared chicken breast seasoned with garlic and herbs, served with crisp-tender roasted asparagus and fluffy quinoa for a satisfying, nutrient-dense meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.8g

Fat

20.9g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

Try 7 days free, then $12.99 / mo.

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 spears and place them on the baking sheet.
3
Drizzle the asparagus with 0.5 tablespoons of olive oil and season with a pinch of sea salt and black pepper.
4
Roast the asparagus for 12 to 15 minutes until they are vibrant green and crisp-tender.
5
While the vegetables roast, season the chicken breast evenly with garlic powder and the remaining sea salt and black pepper.
6
Heat the remaining 0.5 tablespoons of olive oil in a medium skillet over medium-high heat.
7
Place the chicken in the hot skillet and sear for 6 to 7 minutes per side until golden brown and cooked through to 165°F.
8
Plate the seared chicken alongside the roasted asparagus and warm quinoa, then finish with a bright squeeze of lemon juice.