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; 0.5 cup cooked quinoa; 0.75 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tsp dried oregano; 0.5 tsp garlic powder; 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 aromatic herbs, served alongside crisp-tender asparagus for a bright and satisfying meal.

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NUTRITION

Protein

51.7g

Fat

18.3g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

0.75 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

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 sheet pan with parchment paper.
2
Pat the chicken breast dry with a paper towel and place it on one side of the prepared pan.
3
Trim the woody ends off the asparagus and place the spears on the other side of the pan.
4
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
5
Drizzle the herb mixture over both the chicken and the asparagus, tossing the asparagus to coat evenly.
6
Roast in the oven for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
7
Serve the roasted chicken and asparagus over the warm cooked quinoa, drizzling any remaining pan juices over the top.