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; 1.5 cups asparagus; 1 tbsp extra virgin olive oil; 0.5 cup cooked quinoa; 1 tbsp lemon juice; 2 cloves garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 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

Sheet-pan chicken breast roasted with aromatic herbs and zesty lemon, paired with crisp-tender asparagus for a vibrant, clean-eating dinner that is both simple and satisfying.

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NUTRITION

Protein

54.7g

Fat

21.3g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 tbsp lemon juice

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed 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 achieves a golden, savory sear.
3
In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.
4
Place the chicken breast and the trimmed asparagus spears onto the prepared baking sheet in a single layer.
5
Drizzle the herb and lemon oil mixture over the chicken and asparagus, tossing the asparagus spears to ensure they are evenly coated.
6
Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender with lightly charred tips.
7
Allow the chicken to rest for 5 minutes before slicing, then serve alongside the roasted asparagus over a bed of warm cooked quinoa.