Lemon-Herb Chicken with Fluffy Whole Wheat Couscous and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Chicken with Fluffy Whole Wheat Couscous and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken with Fluffy Whole Wheat Couscous and Roasted Asparagus

Savor this light yet satisfying dish featuring a perfectly marinated lemon-herb chicken breast served alongside a bed of fluffy whole wheat couscous and roasted asparagus. Zesty lemon, fresh herbs, and a hint of olive oil create a delicious all-around meal that’s both energizing and balanced.

Try 7 days free, then $12.99 / mo.

NUTRITION

373kcal
Protein
41.1g
Fat
8.2g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup cooked Whole Wheat Couscous

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley and Thyme)

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, chopped fresh herbs, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15-20 minutes.

  • 4

    While the chicken marinates, toss the asparagus with the remaining marinade and arrange on a baking sheet.

  • 5

    Roast the asparagus in the preheated oven for about 12-15 minutes until tender and lightly browned.

  • 6

    Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken breast for about 5-7 minutes per side or until the internal temperature reaches 165°F.

  • 7

    Prepare the whole wheat couscous as per package instructions, fluffing it with a fork once done.

  • 8

    Plate the chicken breast alongside a serving of couscous and the roasted asparagus. Garnish with additional fresh herbs if desired and serve warm.

Lemon-Herb Chicken with Fluffy Whole Wheat Couscous and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Chicken with Fluffy Whole Wheat Couscous and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken with Fluffy Whole Wheat Couscous and Roasted Asparagus

Savor this light yet satisfying dish featuring a perfectly marinated lemon-herb chicken breast served alongside a bed of fluffy whole wheat couscous and roasted asparagus. Zesty lemon, fresh herbs, and a hint of olive oil create a delicious all-around meal that’s both energizing and balanced.

NUTRITION

373kcal
Protein
41.1g
Fat
8.2g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup cooked Whole Wheat Couscous

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley and Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, chopped fresh herbs, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15-20 minutes.

  • 4

    While the chicken marinates, toss the asparagus with the remaining marinade and arrange on a baking sheet.

  • 5

    Roast the asparagus in the preheated oven for about 12-15 minutes until tender and lightly browned.

  • 6

    Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken breast for about 5-7 minutes per side or until the internal temperature reaches 165°F.

  • 7

    Prepare the whole wheat couscous as per package instructions, fluffing it with a fork once done.

  • 8

    Plate the chicken breast alongside a serving of couscous and the roasted asparagus. Garnish with additional fresh herbs if desired and serve warm.