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; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 0.5 whole lemon; 2 cloves garlic; 0.5 tsp dried oregano; 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 zesty lemon and aromatic herbs, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant, nutrient-dense dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.1g

Fat

20.9g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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 for easy cleanup.
2
Mince the garlic cloves and whisk them in a small bowl with the extra virgin olive oil, dried oregano, sea salt, and black pepper.
3
Place the chicken breast and the trimmed asparagus spears onto the prepared baking sheet in a single layer.
4
Drizzle the herb and garlic oil mixture over the chicken and asparagus, using your hands or a brush to ensure everything is evenly coated.
5
Slice the half lemon into thin rounds and tuck them around the chicken and over the asparagus for maximum flavor infusion.
6
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 lightly browned and tender.
7
Plate the roasted chicken and asparagus over the warm cooked quinoa, drizzling any remaining juices from the pan over the top before serving.