Name: Pan-Seared Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup asparagus spears; 0.5 cup cooked quinoa; 2 tsp extra virgin olive oil; 1 clove garlic; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 wedge lemon

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 seasoned with herbs served alongside roasted asparagus and quinoa for a vibrant and satisfying meal.

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NUTRITION

Protein

57.0g

Fat

17.7g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

0.5 cup cooked quinoa

2 tsp extra virgin olive oil

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 wedge lemon

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PREPARATION

1
1. Preheat oven to 400°F.
2
2. Toss asparagus with 1 tsp olive oil, 0.25 tsp sea salt, and 0.125 tsp black pepper on a baking sheet.
3
3. Roast asparagus for 12-15 minutes until tender and slightly charred.
4
4. Season chicken breast with the remaining 0.25 tsp sea salt, 0.125 tsp black pepper, and 0.5 tsp dried oregano on both sides.
5
5. Heat remaining 1 tsp olive oil in a skillet over medium-high heat.
6
6. Sear chicken for 6-7 minutes per side until golden brown and cooked through to 165°F.
7
7. Add minced garlic to the pan during the last minute of cooking for fragrance.
8
8. Serve the chicken with roasted asparagus and quinoa, finished with a fresh squeeze of lemon.