Crispy Lemon-Herb Roasted Chicken Breast

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

Crispy Lemon-Herb Roasted Chicken Breast

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken Breast

Tender chicken breast roasted with a vibrant lemon-herb rub until golden, served alongside crisp-tender asparagus and fluffy quinoa.

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NUTRITION

507kcal
Protein
57.3g
Fat
17.6g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

2 tsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cooked quinoa

1 tsp lemon zest

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

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together 1 teaspoon of olive oil, lemon zest, lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create a marinade.

  • 3

    Pat the chicken breast dry with a paper towel and rub the lemon-herb mixture thoroughly over all sides.

  • 4

    Place the seasoned chicken on the prepared baking sheet and roast for 15 minutes.

  • 5

    While the chicken is roasting, toss the asparagus spears with the remaining 1 teaspoon of olive oil and a small pinch of additional salt.

  • 6

    Add the asparagus to the baking sheet alongside the chicken and roast for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

  • 7

    Remove from the oven and let the chicken rest for 5 minutes before slicing and serving over the warm cooked quinoa.

Crispy Lemon-Herb Roasted Chicken Breast

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

Crispy Lemon-Herb Roasted Chicken Breast

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken Breast

Tender chicken breast roasted with a vibrant lemon-herb rub until golden, served alongside crisp-tender asparagus and fluffy quinoa.

NUTRITION

507kcal
Protein
57.3g
Fat
17.6g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

2 tsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cooked quinoa

1 tsp lemon zest

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

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together 1 teaspoon of olive oil, lemon zest, lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create a marinade.

  • 3

    Pat the chicken breast dry with a paper towel and rub the lemon-herb mixture thoroughly over all sides.

  • 4

    Place the seasoned chicken on the prepared baking sheet and roast for 15 minutes.

  • 5

    While the chicken is roasting, toss the asparagus spears with the remaining 1 teaspoon of olive oil and a small pinch of additional salt.

  • 6

    Add the asparagus to the baking sheet alongside the chicken and roast for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

  • 7

    Remove from the oven and let the chicken rest for 5 minutes before slicing and serving over the warm cooked quinoa.