Name: Baked Lemon Herb Chicken with Roasted 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 spears; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 tsp lemon zest; 1 tsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp sea salt; 1 tbsp fresh parsley

Baked 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

Baked Lemon Herb Chicken with Roasted Asparagus

Tender chicken breast baked with fragrant lemon zest and oregano, served alongside crisp-tender roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

55.4g

Fat

21.7g

Carbs

26.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Pat the chicken breast dry with a paper towel and place it on one side of the prepared baking sheet.
3
Trim the tough, woody ends off the asparagus spears and arrange them in a single layer on the other side of the sheet.
4
Drizzle the olive oil evenly over both the chicken and the asparagus.
5
Sprinkle the lemon zest, dried oregano, and sea salt over the chicken and vegetables, tossing the asparagus slightly to coat.
6
Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and lightly browned.
7
Remove from the oven, drizzle the lemon juice over the chicken, and garnish with freshly chopped parsley.
8
Serve the roasted chicken and asparagus over a bed of warm cooked quinoa.