Name: Baked Lemon Herb Chicken and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Asparagus; 1 tbsp Olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 0.5 tsp Dried oregano; 0.5 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Cooked quinoa

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 and Asparagus

Oven-baked chicken breast and crisp asparagus spears infused with a bright lemon-garlic marinade that releases a fragrant, zesty aroma.

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NUTRITION

Protein

50.1g

Fat

20.2g

Carbs

23.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Cooked quinoa

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, sea salt, and black pepper.
3
Place the chicken breast on one side of the baking sheet and the trimmed asparagus spears on the other side.
4
Drizzle the lemon-herb marinade over both the chicken and the asparagus, using a brush or your hands to ensure the chicken is fully coated and the asparagus is tossed well.
5
Bake in the center of the oven for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.
6
Remove from the oven and let the chicken rest for 3 minutes before slicing.
7
Serve the chicken and asparagus over the warmed quinoa to soak up any remaining lemon juices.