Crispy Lemon-Herb Roasted Chicken with Rice

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

Crispy Lemon-Herb Roasted Chicken with Rice

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Rice

Golden-brown chicken breast roasted with a zesty lemon-herb rub, served over fluffy jasmine rice with a side of tender, snap-fresh asparagus.

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NUTRITION

567kcal
Protein
56.2g
Fat
20.0g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked jasmine rice

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 whole lemon

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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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

    Pat the chicken breast completely dry with a paper towel to ensure the skin and surface get perfectly crispy.

  • 3

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

  • 4

    Place the chicken breast and asparagus spears on the baking sheet, then brush the lemon-herb mixture generously over both.

  • 5

    Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.

  • 6

    While the chicken rests for a few minutes, warm your pre-cooked jasmine rice until fluffy.

  • 7

    Slice the chicken against the grain and serve over the rice alongside the roasted asparagus, garnishing with chopped fresh parsley.

Crispy Lemon-Herb Roasted Chicken with Rice

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

Crispy Lemon-Herb Roasted Chicken with Rice

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Rice

Golden-brown chicken breast roasted with a zesty lemon-herb rub, served over fluffy jasmine rice with a side of tender, snap-fresh asparagus.

NUTRITION

567kcal
Protein
56.2g
Fat
20.0g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked jasmine rice

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 whole lemon

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast completely dry with a paper towel to ensure the skin and surface get perfectly crispy.

  • 3

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

  • 4

    Place the chicken breast and asparagus spears on the baking sheet, then brush the lemon-herb mixture generously over both.

  • 5

    Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.

  • 6

    While the chicken rests for a few minutes, warm your pre-cooked jasmine rice until fluffy.

  • 7

    Slice the chicken against the grain and serve over the rice alongside the roasted asparagus, garnishing with chopped fresh parsley.