Name: Lemon-Herb Chicken with Roasted 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; 1 tsp Lemon zest; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Lemon-Herb Chicken with Roasted Asparagus

Tender chicken breast pan-seared with aromatic lemon and oregano, served alongside crisp-tender roasted asparagus and fluffy quinoa for a bright and satisfying lunch.

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NUTRITION

Protein

52.7g

Fat

21.1g

Carbs

32.3g

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

1 tsp Lemon zest

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus spears with 0.5 tbsp of olive oil, sea salt, and black pepper on the prepared baking sheet.
3
Roast the asparagus for 12-15 minutes until it is tender and slightly charred at the tips.
4
While the asparagus roasts, season the chicken breast with dried oregano, garlic powder, and lemon zest.
5
Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through.
6
Deglaze the pan by pouring the fresh lemon juice over the chicken during the last minute of cooking.
7
Slice the chicken and serve it over the warm cooked quinoa with the roasted asparagus on the side.