Name: Tender Lemon-Herb Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 cup asparagus; 0.25 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tsp dried oregano; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Tender Lemon-Herb Chicken with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Tender Lemon-Herb Chicken with Roasted Asparagus

Pan-seared chicken breast infused with zesty lemon and fresh herbs, served alongside tender roasted asparagus for a bright and vibrant meal.

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NUTRITION

Protein

52.2g

Fat

20.4g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cup asparagus

0.25 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends from the asparagus and toss the spears on the baking sheet with half of the olive oil, sea salt, and black pepper.
3
Roast the asparagus for 12-15 minutes until tender and slightly charred.
4
While the asparagus roasts, season the chicken breast on both sides with dried oregano and lemon zest.
5
Heat the remaining olive oil in a skillet over medium-high heat.
6
Sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
7
Add the minced garlic and lemon juice to the skillet in the last minute of cooking, basting the chicken with the pan sauce.
8
Serve the chicken and roasted asparagus over the warm quinoa for a complete, clean meal.