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 spears; 0.25 cup Dry quinoa; 1 tbsp Extra virgin olive oil; 0.5 whole Lemon; 1 tsp Dried oregano; 1 clove Garlic; 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 fragrant oregano, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant, protein-packed lunch.

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NUTRITION

Protein

54.2g

Fat

22g

Carbs

41.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

0.25 cup Dry quinoa

1 tbsp Extra virgin olive oil

0.5 whole Lemon

1 tsp Dried oregano

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Rinse the quinoa under cold water and combine with 0.5 cup water in a small pot, simmering until all liquid is absorbed and grains are fluffy.
2
Preheat your oven to 400°F and prepare a sheet pan with parchment paper for easy cleanup.
3
Whisk together the olive oil, juice from the lemon, minced garlic, dried oregano, sea salt, and black pepper in a small bowl.
4
Arrange the chicken breast and trimmed asparagus on the baking sheet, then brush the lemon-herb mixture evenly over both.
5
Roast for 18 to 20 minutes until the chicken is cooked through and the asparagus is tender with lightly browned tips.
6
Slice the chicken and serve it alongside the asparagus over the bed of cooked quinoa.