Name: Lemon Pepper Chicken with Roasted 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 tsp Lemon zest; 1 tbsp Fresh lemon juice; 0.5 tsp Garlic powder; 0.5 tsp Cracked black pepper; 0.25 tsp Sea salt

Lemon Pepper Chicken with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Lemon Pepper Chicken with Roasted Asparagus

Pan-seared chicken breast seasoned with zesty lemon and cracked black pepper, served alongside crisp-tender roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

52.8g

Fat

21.8g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Fresh lemon juice

0.5 tsp Garlic powder

0.5 tsp Cracked black pepper

0.25 tsp Sea salt

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss asparagus with 0.5 tbsp olive oil and a pinch of salt; roast for 12 minutes until tender.
3
Season chicken breast with garlic powder, lemon zest, cracked pepper, and remaining salt.
4
Heat remaining 0.5 tbsp olive oil in a skillet over medium-high heat.
5
Sear chicken for 6-7 minutes per side until golden and cooked through to 165°F.
6
Plate the chicken and roasted asparagus over the warm cooked quinoa.
7
Drizzle fresh lemon juice over the dish to brighten the flavors.