Name: Lemon-Herb Roasted Chicken and Asparagus
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 lemon juice; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon-Herb Roasted Chicken and Asparagus

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Asparagus

Tender chicken breast roasted with zesty lemon and aromatic herbs, served alongside crisp-tender asparagus and fluffy, nutty quinoa for a balanced and vibrant meal.

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NUTRITION

Protein

51g

Fat

21g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

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 large sheet pan with parchment paper.
2
In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
3
Place the chicken breast and the trimmed asparagus spears onto the prepared baking sheet.
4
Drizzle the lemon-herb marinade over the chicken and asparagus, using your hands or a brush to ensure everything is evenly coated.
5
Roast in the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.
6
Remove from the oven and let the chicken rest for 5 minutes before slicing.
7
Serve the roasted chicken and asparagus over a bed of warm, cooked quinoa.