Name: Lemon Herb Chicken and Asparagus Bake
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 avocado oil; 0.5 whole lemon; 2 cloves garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cooked quinoa

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Asparagus Bake

Oven-roasted chicken and snappy asparagus spears seasoned with a vibrant lemon-garlic infusion, served over a bed of fluffy quinoa for a clean and satisfying meal.

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NUTRITION

Protein

53.0g

Fat

21.6g

Carbs

34.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 tbsp avocado oil

0.5 whole lemon

2 cloves garlic

0.5 tsp dried oregano

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 sheet pan with parchment paper for easy cleanup.
2
Trim the woody ends off the asparagus spears and cut the chicken breast into even 1-inch bite-sized pieces.
3
In a small mixing bowl, whisk together the avocado oil, minced garlic, dried oregano, sea salt, and black pepper until well combined.
4
Place the chicken pieces and asparagus on the prepared sheet pan, drizzle with the herb oil mixture, and toss with your hands to ensure everything is evenly coated.
5
Slice the half lemon into thin rounds and arrange them across the top of the chicken and asparagus.
6
Roast in the center of the oven for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.
7
Remove from the oven and serve the roasted chicken and asparagus over a bed of warm cooked quinoa, drizzling any remaining pan juices over the top.