Name: Lemon Pepper 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 spears; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 tsp lemon zest; 0.5 tsp cracked black pepper; 0.25 tsp sea salt; 1 clove garlic

Lemon Pepper 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 Pepper Roasted Chicken with Asparagus

Tender chicken breast roasted with zesty lemon and cracked black pepper, served alongside crisp-tender asparagus and fluffy quinoa for a bright and satisfying meal.

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NUTRITION

Protein

50.9g

Fat

21.0g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

0.5 tsp cracked black pepper

0.25 tsp sea salt

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, sea salt, and cracked black pepper.
3
Place the chicken breast on one side of a parchment-lined baking sheet and the asparagus spears on the other side.
4
Drizzle the lemon-pepper mixture over both the chicken and the asparagus, tossing the asparagus to coat evenly.
5
Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
6
Serve the roasted chicken and asparagus over the warm cooked quinoa.