Name: Lemon Herb Roasted Chicken 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; 1 tsp lemon zest; 1 clove garlic; 1 tsp fresh rosemary; 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 rosemary, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

55.9g

Fat

21.3g

Carbs

29.1g

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

1 tsp lemon zest

1 clove garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.
2
In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, sea salt, and black pepper.
3
Place the chicken breast on one side of the prepared baking sheet and the trimmed asparagus spears on the other side.
4
Brush half of the lemon-herb marinade over the chicken breast and drizzle the remaining half over the asparagus, tossing the spears gently to coat.
5
Roast in the center of the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly browned.
6
Remove from the oven and let the chicken rest for 5 minutes before slicing it and serving over the warm cooked quinoa.