Herb-Roasted Chicken Breast with Brown Rice and Asparagus

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

Herb-Roasted Chicken Breast with Brown Rice and Asparagus

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Brown Rice and Asparagus

Oven-roasted chicken breast rubbed with fresh rosemary and thyme, served alongside nutty brown rice and tender asparagus with a bright squeeze of lemon.

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NUTRITION

452kcal
Protein
44.9g
Fat
18.2g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and rub with half of the olive oil, minced garlic, rosemary, and thyme.

  • 3

    Place the chicken on the baking sheet and roast for 10 minutes.

  • 4

    While chicken roasts, toss the asparagus with the remaining olive oil, salt, and pepper.

  • 5

    Add the asparagus to the baking sheet with the chicken and continue roasting for another 10-12 minutes until chicken reaches an internal temperature of 165°F.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave.

  • 7

    Drizzle the lemon juice over the roasted chicken and asparagus before serving alongside the brown rice.

Herb-Roasted Chicken Breast with Brown Rice and Asparagus

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

Herb-Roasted Chicken Breast with Brown Rice and Asparagus

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Brown Rice and Asparagus

Oven-roasted chicken breast rubbed with fresh rosemary and thyme, served alongside nutty brown rice and tender asparagus with a bright squeeze of lemon.

NUTRITION

452kcal
Protein
44.9g
Fat
18.2g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and rub with half of the olive oil, minced garlic, rosemary, and thyme.

  • 3

    Place the chicken on the baking sheet and roast for 10 minutes.

  • 4

    While chicken roasts, toss the asparagus with the remaining olive oil, salt, and pepper.

  • 5

    Add the asparagus to the baking sheet with the chicken and continue roasting for another 10-12 minutes until chicken reaches an internal temperature of 165°F.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave.

  • 7

    Drizzle the lemon juice over the roasted chicken and asparagus before serving alongside the brown rice.