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; 1.5 cup Asparagus; 0.5 cup Cherry tomatoes; 1 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 1 tsp Lemon juice; 1 tsp Fresh parsley

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 crisp-tender roasted asparagus and blistered cherry tomatoes for a bright, zesty finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.8g

Fat

19.4g

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cup Asparagus

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Lemon juice

1 tsp Fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Snap the woody ends off the asparagus and place them on the baking sheet along with the cherry tomatoes.
3
Drizzle the vegetables with half of the olive oil and a pinch of sea salt and pepper, tossing to coat evenly.
4
Roast the vegetables for 12 to 15 minutes until the asparagus is crisp-tender and the tomatoes have slightly blistered.
5
While the vegetables roast, season the chicken breast on both sides with garlic powder and the remaining sea salt and pepper.
6
Heat the remaining olive oil in a heavy skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side until golden and cooked through.
7
Plate the pan-seared chicken alongside the roasted vegetables, finishing the dish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley.