Lemon Pepper Roasted Chicken with Asparagus

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

Lemon Pepper Roasted Chicken with Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Pepper Roasted Chicken with Asparagus

Roasted chicken breast seasoned with zesty lemon and cracked black pepper, served alongside crisp-tender asparagus and fluffy quinoa for a bright and satisfying meal.

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NUTRITION

319kcal
Protein
33.6g
Fat
8.7g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken breast

1 cup Asparagus

0.13 cup Dry quinoa

0.25 tbsp Extra virgin olive oil

1 whole Lemon

0.5 tsp Cracked black pepper

0.25 tsp Sea salt

1 tsp Garlic powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Rinse the quinoa in a fine-mesh sieve, then combine with 0.5 cup of water in a small saucepan; bring to a boil, reduce to low, and simmer covered for 15 minutes.

  • 3

    Pat the chicken breast dry and rub with half of the olive oil, garlic powder, sea salt, half of the black pepper, and the zest of the lemon.

  • 4

    Trim the woody ends off the asparagus and toss the spears directly on the sheet pan with the remaining olive oil, remaining pepper, and a squeeze of lemon juice.

  • 5

    Place the seasoned chicken on the sheet pan next to the asparagus and roast for 18 to 22 minutes until the chicken reaches an internal temperature of 165°F.

  • 6

    Once cooked, let the chicken rest for 5 minutes before slicing, then serve over the fluffed quinoa with the roasted asparagus and extra lemon wedges.

Lemon Pepper Roasted Chicken with Asparagus

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

Lemon Pepper Roasted Chicken with Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Pepper Roasted Chicken with Asparagus

Roasted chicken breast seasoned with zesty lemon and cracked black pepper, served alongside crisp-tender asparagus and fluffy quinoa for a bright and satisfying meal.

NUTRITION

319kcal
Protein
33.6g
Fat
8.7g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken breast

1 cup Asparagus

0.13 cup Dry quinoa

0.25 tbsp Extra virgin olive oil

1 whole Lemon

0.5 tsp Cracked black pepper

0.25 tsp Sea salt

1 tsp Garlic powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Rinse the quinoa in a fine-mesh sieve, then combine with 0.5 cup of water in a small saucepan; bring to a boil, reduce to low, and simmer covered for 15 minutes.

  • 3

    Pat the chicken breast dry and rub with half of the olive oil, garlic powder, sea salt, half of the black pepper, and the zest of the lemon.

  • 4

    Trim the woody ends off the asparagus and toss the spears directly on the sheet pan with the remaining olive oil, remaining pepper, and a squeeze of lemon juice.

  • 5

    Place the seasoned chicken on the sheet pan next to the asparagus and roast for 18 to 22 minutes until the chicken reaches an internal temperature of 165°F.

  • 6

    Once cooked, let the chicken rest for 5 minutes before slicing, then serve over the fluffed quinoa with the roasted asparagus and extra lemon wedges.