Name: One-Pan Lemon Herb Roasted Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup basmati rice; 0.5 cup chicken bone broth; 1 tsp extra virgin olive oil; 1 cup asparagus spears; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh parsley

One-Pan Lemon Herb Roasted Chicken and Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

One-Pan Lemon Herb Roasted Chicken and Rice

Oven-roasted chicken breast and basmati rice simmered with zesty lemon and aromatic herbs for a bright, citrusy finish.

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NUTRITION

Protein

55.7g

Fat

10.3g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 cup chicken bone broth

1 tsp extra virgin olive oil

1 cup asparagus spears

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Season the chicken breast evenly with sea salt, black pepper, garlic powder, and dried oregano.
3
In a small oven-safe baking dish or cast-iron skillet, combine the dry basmati rice, chicken bone broth, and lemon juice.
4
Place the seasoned chicken breast directly on top of the rice and broth mixture.
5
Drizzle the olive oil over the chicken and the surrounding rice.
6
Cover the dish tightly with aluminum foil to trap the steam and bake for 20 minutes.
7
Remove the foil, arrange the asparagus spears around the chicken, and return to the oven uncovered for an additional 10 to 12 minutes.
8
Ensure the rice has absorbed all the liquid and the chicken has reached an internal temperature of 165°F.
9
Garnish with fresh parsley and an extra squeeze of lemon if desired before serving.