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; 2 tsp olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 1 clove garlic; 0.5 tsp dried thyme; 0.5 tsp dried 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

Chicken breast roasted with zesty lemon and aromatic herbs, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant, nourishing dinner.

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NUTRITION

Protein

52.2g

Fat

17.6g

Carbs

31.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

2 tsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried thyme

0.5 tsp dried 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 baking sheet with parchment paper.
2
In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, pepper, and 1 teaspoon of olive oil.
3
Pat the chicken breast dry with a paper towel and brush it thoroughly with half of the lemon-herb marinade.
4
Trim the woody ends off the asparagus, toss the spears with the remaining teaspoon of olive oil, and arrange them on the baking sheet around the chicken.
5
Roast for 18 to 22 minutes until the chicken is cooked through to an internal temperature of 165°F and the asparagus is tender.
6
Place the warm cooked quinoa on a plate and top with the roasted chicken and asparagus, drizzling any extra pan juices over the top before serving.