Name: Lemon-Herb Roasted Chicken with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 1 cup asparagus; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 1 clove garlic; 0.5 tsp fresh rosemary; 0.5 tsp fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

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 Quinoa

Oven-roasted chicken breast infused with fragrant lemon and herbs, paired with fluffy quinoa and snappy asparagus for a vibrant, citrus-forward meal.

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NUTRITION

Protein

51.8g

Fat

14.5g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup asparagus

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp fresh rosemary

0.5 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Mince the garlic, rosemary, and thyme finely to release their aromatic oils.
3
Rub the chicken breast with half of the olive oil, the lemon zest, minced garlic, herbs, sea salt, and black pepper.
4
Arrange the chicken and trimmed asparagus on the prepared baking sheet, drizzling the asparagus with the remaining olive oil.
5
Roast for 18 to 22 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
6
While the chicken rests, fluff the warm cooked quinoa in a small bowl and toss it with the fresh lemon juice.
7
Slice the roasted chicken breast against the grain and serve it atop the quinoa with the asparagus on the side.