Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup asparagus spears; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 2 cloves garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon Herb Roasted Chicken with 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 with Asparagus

Tender chicken breast roasted with aromatic herbs and zest, served alongside crisp-tender asparagus and fluffy quinoa for a bright and satisfying meal.

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NUTRITION

Protein

51.3g

Fat

20.9g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

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, fresh lemon juice, lemon zest, minced garlic, rosemary, thyme, sea salt, and black pepper.
3
Place the chicken breast on one side of the prepared sheet pan and brush thoroughly with half of the lemon-herb marinade.
4
Trim the woody ends off the asparagus and place the spears on the other side of the sheet pan, tossing them with the remaining marinade until evenly coated.
5
Roast in the center of 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 into strips.
7
Serve the roasted chicken and asparagus over a bed of warm, fluffy cooked quinoa.