Name: Lemon Herb Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 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 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Lemon Herb Chicken with Roasted 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 Chicken with Roasted Asparagus

Pan-seared chicken breast infused with zesty lemon and fresh herbs, served alongside crisp-tender roasted asparagus and fluffy quinoa for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

44.7g

Fat

20.4g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

4 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 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2
Season the chicken breast with half the olive oil, oregano, garlic powder, salt, and pepper.
3
Toss asparagus with the remaining olive oil on the baking sheet and roast for 12 minutes until crisp-tender.
4
Sear the chicken in a hot skillet for 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
5
Drizzle the chicken with lemon juice and sprinkle with lemon zest immediately after cooking.
6
Serve the chicken and asparagus over the fluffy cooked quinoa.
7
Garnish the entire dish with fresh parsley for a clean and aesthetic presentation.