Name: Lemon-Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 cup Asparagus; 0.5 cup Cooked quinoa; 0.5 tbsp Extra virgin olive oil; 0.5 whole Lemon; 1 clove Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 aromatic herbs, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant, nourishing lunch.

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NUTRITION

Protein

56.1g

Fat

14.8g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

0.5 cup Cooked quinoa

0.5 tbsp Extra virgin olive oil

0.5 whole Lemon

1 clove Garlic

0.5 tsp Dried oregano

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 large rimmed baking sheet with parchment paper.
2
Pat the chicken breast dry with paper towels and season both sides evenly with sea salt, black pepper, and dried oregano.
3
Trim the woody ends off the asparagus spears and place them in a mixing bowl with half of the olive oil and the minced garlic, tossing to coat.
4
Place the seasoned chicken breast on the prepared baking sheet and arrange the asparagus spears in a single layer around it.
5
Drizzle the remaining olive oil over the chicken and place thin slices of the lemon directly on top of the chicken and asparagus.
6
Roast in the center of the oven for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and lightly charred.
7
Serve the chicken and asparagus over the warm cooked quinoa, finishing with a squeeze of any remaining lemon juice for brightness.