Name: Zesty Lemon-Pepper Roasted Chicken with 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; 0.25 cup cooked quinoa; 1 tbsp extra virgin olive oil; 0.5 whole lemon; 0.5 tsp black pepper; 0.25 tsp sea salt; 1 tsp garlic powder

Zesty Lemon-Pepper Roasted Chicken with Asparagus

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

YOUR SOLIN GENERATED RECIPE

Zesty Lemon-Pepper Roasted Chicken with Asparagus

Roasted chicken breast seasoned with a zesty lemon-pepper rub, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant meal.

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NUTRITION

Protein

54.9g

Fat

20.6g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.25 cup cooked quinoa

1 tbsp extra virgin olive oil

0.5 whole lemon

0.5 tsp black pepper

0.25 tsp sea salt

1 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Pat the chicken breast dry and rub both sides with half the olive oil, sea salt, black pepper, and garlic powder.
3
Place the chicken on the prepared baking sheet and roast for 10 minutes.
4
Trim the woody ends off the asparagus and toss the spears with the remaining olive oil and a squeeze of fresh lemon.
5
Add the asparagus to the baking sheet and roast everything for 12 more minutes until the chicken is cooked through and the asparagus is crisp-tender.
6
Serve the sliced chicken and roasted asparagus over the warm cooked quinoa, finishing with a final squeeze of fresh lemon juice.