Name: Pan-Seared Herb Chicken with Quinoa and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp olive oil; 0.5 cup cooked quinoa; 1 cup asparagus spears; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice; 1 clove garlic

Pan-Seared Herb Chicken with Quinoa and 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 Herb Chicken with Quinoa and Asparagus

Golden pan-seared chicken breast infused with aromatic rosemary and thyme, served over fluffy quinoa and snap-crisp roasted asparagus.

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NUTRITION

Protein

51.8g

Fat

21.5g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 clove garlic

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PREPARATION

1
Pat the chicken breast dry and season both sides evenly with sea salt, black pepper, rosemary, and thyme.
2
Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer.
3
Place the chicken in the pan and sear for 5 to 7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.
4
While the chicken cooks, steam or lightly sauté the asparagus spears with minced garlic until they are tender-crisp.
5
Remove the chicken from the pan and let it rest on a cutting board for 3 minutes to allow the juices to redistribute.
6
Fluff the pre-cooked quinoa and plate it alongside the prepared asparagus.
7
Slice the chicken into strips, place it over the quinoa, and finish the dish with a bright squeeze of fresh lemon juice.