Name: Pan-Seared Chicken with Sautéed 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; 1 tbsp fresh lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

Pan-Seared Chicken with Sautéed 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 Sautéed Asparagus

Golden pan-seared chicken breast served over a bed of fluffy quinoa with crisp-tender asparagus finished with a bright squeeze of lemon.

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NUTRITION

Protein

39.8g

Fat

19.5g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Season the chicken breast on both sides with sea salt, black pepper, and dried oregano.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and sear for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.
4
Remove the chicken from the pan and let it rest on a plate for 3 minutes.
5
In the same skillet, add the asparagus spears and sauté for 4-5 minutes until they are vibrant green and tender-crisp.
6
Plate the cooked quinoa and top with the sliced chicken breast and sautéed asparagus.
7
Drizzle the fresh lemon juice over the entire dish before serving.