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; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley

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 zesty lemon and aromatic herbs, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant, nourishing meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.2g

Fat

21.4g

Carbs

30.5g

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

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Pat the chicken breast dry with a paper towel and season both sides evenly with dried oregano, garlic powder, sea salt, and black pepper.
3
Trim the woody ends off the asparagus and place the spears on one side of the prepared baking sheet, placing the chicken on the other side.
4
Drizzle the olive oil and fresh lemon juice over both the chicken and the asparagus, tossing the asparagus slightly to coat.
5
Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
6
Place the warm cooked quinoa in a bowl, top with the roasted chicken and asparagus, and garnish with finely chopped fresh parsley before serving.