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; 1 tbsp olive oil; 1 tbsp lemon juice; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cooked quinoa

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

Tender chicken breast roasted with zesty lemon and fragrant herbs, served alongside crisp-tender asparagus and fluffy quinoa for a bright and satisfying lunch.

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NUTRITION

Protein

50.8g

Fat

20.9g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.
3
Place the chicken breast on one side of the baking sheet and the trimmed asparagus spears on the other side.
4
Brush the marinade generously over both sides of the chicken and drizzle the remaining mixture over the asparagus, tossing the spears to ensure they are evenly coated.
5
Roast in the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.
6
Remove from the oven and let the chicken rest for 5 minutes before slicing.
7
Serve the sliced chicken and roasted asparagus over a bed of warm, fluffy quinoa.