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.
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
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
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.
Place the chicken breast, trimmed asparagus spears, and cherry tomatoes onto the prepared baking sheet in a single layer.
Drizzle the lemon-herb marinade over the chicken and vegetables, using a brush or your hands to ensure everything is evenly coated.
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.
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.
Serve the sliced lemon-herb chicken and roasted vegetables over a bed of warm cooked quinoa.