Name: Zesty Roasted Asparagus with Lemon and Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup asparagus; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 tbsp grated parmesan cheese; 1 tsp lemon zest; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder

Zesty Roasted Asparagus with Lemon and Chicken

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

YOUR SOLIN GENERATED RECIPE

Zesty Roasted Asparagus with Lemon and Chicken

Tender chicken breast and snap-crisp asparagus roasted with zesty lemon and garlic, served over a bed of fluffy quinoa for a vibrant, high-protein meal.

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NUTRITION

Protein

54.6g

Fat

22.4g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Pat the chicken breast dry with a paper towel and season both sides with 0.5 tablespoon of olive oil, garlic powder, half of the sea salt, and half of the black pepper.
3
Trim the woody ends off the asparagus spears and place them on the baking sheet, tossing with the remaining 0.5 tablespoon of olive oil, lemon zest, and the remaining salt and pepper.
4
Arrange the chicken on the same baking sheet and roast for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
5
Remove from the oven and immediately drizzle the fresh lemon juice over the chicken and roasted asparagus.
6
Place the warm cooked quinoa in a bowl, top with the sliced chicken and asparagus, and finish with a sprinkle of grated parmesan cheese.