Name: Lemon-Herb Roasted Chicken Breast with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup asparagus; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon zest

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.

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken Breast with Asparagus

Oven-roasted chicken breast infused with zesty lemon and aromatic herbs, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant, satisfying meal.

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NUTRITION

Protein

55.9g

Fat

21.9g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.
3
Place the chicken breast on one side of the prepared baking sheet and brush thoroughly with half of the lemon-herb marinade.
4
Roast the chicken in the oven for 10 minutes.
5
Carefully remove the baking sheet from the oven and arrange the asparagus spears on the empty side of the pan.
6
Drizzle the remaining lemon-herb marinade over the asparagus and toss lightly to coat.
7
Return the pan to the oven and continue roasting for another 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
8
Serve the roasted chicken and asparagus over the warm cooked quinoa.