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.
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
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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.
Pat the chicken breast dry with a paper towel and rub the lemon-herb mixture thoroughly over all sides.
Place the seasoned chicken on the prepared baking sheet and roast for 15 minutes.
While the chicken is roasting, toss the asparagus spears with the remaining 1 teaspoon of olive oil and a small pinch of additional salt.
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.
Remove from the oven and let the chicken rest for 5 minutes before slicing and serving over the warm cooked quinoa.