Tender Lemon-Herb Baked Chicken

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

Tender Lemon-Herb Baked Chicken

YOUR SOLIN GENERATED RECIPE

Tender Lemon-Herb Baked Chicken

Oven-roasted chicken breast infused with zesty lemon and aromatic herbs, served alongside tender asparagus and fluffy quinoa for a bright and satisfying meal.

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NUTRITION

545kcal
Protein
57.2g
Fat
22.1g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.5 cup Cooked quinoa

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PREPARATION

  • 1

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

  • 2

    In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

  • 3

    Place the chicken breast, trimmed asparagus spears, and cherry tomatoes onto the prepared baking sheet in a single layer.

  • 4

    Drizzle the lemon-herb marinade over the chicken and vegetables, using a brush or your hands to ensure everything is evenly coated.

  • 5

    Bake in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp.

  • 6

    Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

  • 7

    Serve the sliced lemon-herb chicken and roasted vegetables over a bed of warm cooked quinoa.

Tender Lemon-Herb Baked Chicken

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

Tender Lemon-Herb Baked Chicken

YOUR SOLIN GENERATED RECIPE

Tender Lemon-Herb Baked Chicken

Oven-roasted chicken breast infused with zesty lemon and aromatic herbs, served alongside tender asparagus and fluffy quinoa for a bright and satisfying meal.

NUTRITION

545kcal
Protein
57.2g
Fat
22.1g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.5 cup Cooked quinoa

PREPARATION

  • 1

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

  • 2

    In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

  • 3

    Place the chicken breast, trimmed asparagus spears, and cherry tomatoes onto the prepared baking sheet in a single layer.

  • 4

    Drizzle the lemon-herb marinade over the chicken and vegetables, using a brush or your hands to ensure everything is evenly coated.

  • 5

    Bake in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp.

  • 6

    Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

  • 7

    Serve the sliced lemon-herb chicken and roasted vegetables over a bed of warm cooked quinoa.