Lemon-Herb Roasted Chicken Breast with Asparagus

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

Lemon-Herb Roasted Chicken Breast with Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken Breast with Asparagus

Tender chicken breast roasted with zesty lemon and fragrant herbs, served alongside crisp-tender asparagus and fluffy quinoa for a bright and nourishing meal.

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NUTRITION

524kcal
Protein
52.8g
Fat
21.1g
Carbs
34.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Pat the chicken breast completely dry with paper towels to ensure the herbs stick and the meat sears beautifully.

  • 3

    In a small bowl, mince the garlic and combine it with the lemon zest from the half lemon.

  • 4

    Whisk together 0.5 tablespoon of olive oil, the garlic-zest mixture, dried thyme, rosemary, sea salt, and black pepper.

  • 5

    Rub the herb oil mixture thoroughly over both sides of the chicken breast and place it on one side of the prepared baking sheet.

  • 6

    Trim the woody ends off the asparagus and toss the spears with the remaining 0.5 tablespoon of olive oil and a pinch of salt.

  • 7

    Arrange the asparagus in a single layer on the other side of the baking sheet and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F.

  • 8

    Squeeze the fresh lemon juice over the roasted chicken and asparagus, then serve immediately over the warm, fluffy quinoa.

Lemon-Herb Roasted Chicken Breast with Asparagus

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

Lemon-Herb Roasted Chicken Breast with Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken Breast with Asparagus

Tender chicken breast roasted with zesty lemon and fragrant herbs, served alongside crisp-tender asparagus and fluffy quinoa for a bright and nourishing meal.

NUTRITION

524kcal
Protein
52.8g
Fat
21.1g
Carbs
34.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Pat the chicken breast completely dry with paper towels to ensure the herbs stick and the meat sears beautifully.

  • 3

    In a small bowl, mince the garlic and combine it with the lemon zest from the half lemon.

  • 4

    Whisk together 0.5 tablespoon of olive oil, the garlic-zest mixture, dried thyme, rosemary, sea salt, and black pepper.

  • 5

    Rub the herb oil mixture thoroughly over both sides of the chicken breast and place it on one side of the prepared baking sheet.

  • 6

    Trim the woody ends off the asparagus and toss the spears with the remaining 0.5 tablespoon of olive oil and a pinch of salt.

  • 7

    Arrange the asparagus in a single layer on the other side of the baking sheet and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F.

  • 8

    Squeeze the fresh lemon juice over the roasted chicken and asparagus, then serve immediately over the warm, fluffy quinoa.