Name: Lemon Herb Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tbsp Fresh lemon juice; 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

Pan-seared chicken breast seasoned with zesty lemon and fresh herbs, served alongside crisp roasted asparagus and fluffy quinoa for a bright and satisfying meal.

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NUTRITION

Protein

57.0g

Fat

21.3g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh lemon juice

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 for easy cleanup.
2
Toss the asparagus spears with 0.5 tablespoon of olive oil, half the sea salt, and half the black pepper on the prepared sheet.
3
Roast the asparagus for 12 to 15 minutes until they are tender and slightly charred.
4
Season the chicken breast evenly on both sides with dried oregano, garlic powder, and the remaining salt and pepper.
5
Heat the remaining 0.5 tablespoon of olive oil in a large skillet over medium-high heat.
6
Sear the chicken for 6 to 8 minutes per side until the exterior is golden and the internal temperature reaches 165°F.
7
Squeeze the fresh lemon juice over the chicken and asparagus just before serving.
8
Plate the chicken and roasted asparagus over a bed of warm quinoa and enjoy immediately.