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; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 0.5 whole Lemon; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Cherry tomatoes

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 vibrant, nourishing lunch.

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NUTRITION

Protein

52.9g

Fat

21.1g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

0.5 whole Lemon

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cherry tomatoes

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Season the chicken breast with half the olive oil, dried oregano, garlic powder, sea salt, and black pepper.
3
Trim the woody ends from the asparagus and toss with the remaining olive oil on the baking sheet.
4
Place the chicken on the baking sheet and roast for 10 minutes.
5
Add the asparagus and halved cherry tomatoes to the sheet and continue roasting for 10-12 minutes until the chicken is cooked through.
6
Squeeze fresh lemon juice over the roasted chicken and vegetables.
7
Serve the chicken and vegetables over the warm, fluffy cooked quinoa.