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; 1 tbsp extra virgin olive oil; 0.25 cup cooked quinoa; 0.5 tsp lemon pepper seasoning; 0.25 tsp sea salt; 0.25 tsp garlic powder; 1 tbsp fresh lemon juice; 0.5 tsp lemon zest

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

Tender chicken breast pan-seared with zesty lemon and cracked black pepper, served alongside crisp-tender roasted asparagus for a bright and refreshing meal.

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NUTRITION

Protein

49.7g

Fat

20.1g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

0.25 cup cooked quinoa

0.5 tsp lemon pepper seasoning

0.25 tsp sea salt

0.25 tsp garlic powder

1 tbsp fresh lemon juice

0.5 tsp lemon zest

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place the spears on the prepared baking sheet in a single layer.
3
Drizzle the asparagus with 0.5 tbsp of olive oil and sprinkle with a pinch of sea salt.
4
Roast the asparagus for 12-15 minutes until they are crisp-tender and slightly charred at the tips.
5
Season the chicken breast evenly on both sides with the lemon pepper seasoning and garlic powder.
6
Heat the remaining 0.5 tbsp of olive oil in a large non-stick skillet over medium-high heat.
7
Sear the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.
8
Deglaze the skillet with lemon juice, then plate the chicken over quinoa with asparagus and top with fresh zest.