Name: Pan-Seared Chicken with Roasted Asparagus and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup asparagus; 0.5 cup cooked quinoa; 1 tbsp olive oil; 1 tbsp lemon juice; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Pan-Seared Chicken with Roasted Asparagus and Quinoa

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 and Quinoa

Pan-seared chicken breast served with crisp roasted asparagus and fluffy quinoa, finished with a bright and zesty lemon drizzle.

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NUTRITION

Protein

56.4g

Fat

22.7g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp olive oil

1 tbsp lemon juice

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus with half of the olive oil, sea salt, and black pepper, then roast for 12-15 minutes until tender-crisp.
3
Season the chicken breast with garlic powder and the remaining salt and pepper.
4
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.
5
Prepare the quinoa according to package instructions or reheat pre-cooked quinoa while the chicken rests.
6
Plate the chicken alongside the roasted asparagus and quinoa, drizzling everything with fresh lemon juice before serving.