Name: Zesty Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked chicken breast; 1 cup asparagus spears; 2 large eggs; 0.5 tbsp extra virgin olive oil; 0.5 oz feta cheese; 1 tsp lemon zest; 0.5 tsp red pepper flakes; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Zesty Baked Eggs with Roasted Asparagus

Oven-roasted asparagus and tender shredded chicken topped with cracked eggs and tangy feta, finished with a bright and zesty lemon-herb drizzle.

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NUTRITION

Protein

53.2g

Fat

25.6g

Carbs

9.1g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast

1 cup asparagus spears

2 large eggs

0.5 tbsp extra virgin olive oil

0.5 oz feta cheese

1 tsp lemon zest

0.5 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place them on the sheet with the shredded chicken.
3
Drizzle with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.
4
Roast for 8 minutes until the asparagus is vibrant green and slightly tender.
5
Use a spoon to create two small nests in the asparagus and chicken mixture.
6
Carefully crack one egg into each nest and sprinkle the feta cheese, lemon zest, and red pepper flakes over the top.
7
Return to the oven for 6 to 8 minutes until the whites are opaque and set, but the yolks are still golden and runny.
8
Garnish with fresh parsley and serve immediately while hot.