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; 10 medium asparagus spears; 1 tbsp olive oil; 0.25 cup cooked quinoa; 1 tsp lemon zest; 1 tbsp lemon juice; 1 clove garlic; 0.5 tsp dried rosemary; 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 fragrant rosemary, served alongside crisp-tender asparagus for a bright and satisfying lunch.

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NUTRITION

Protein

57.1g

Fat

21.6g

Carbs

25.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

10 medium asparagus spears

1 tbsp olive oil

0.25 cup cooked quinoa

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried rosemary

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 rimmed baking sheet with parchment paper.
2
In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried rosemary, sea salt, and black pepper.
3
Place the chicken breast and the trimmed asparagus spears on the prepared baking sheet, ensuring they are in a single layer.
4
Brush the lemon-herb marinade generously over the chicken and drizzle the remaining over the asparagus, tossing the spears to coat thoroughly.
5
Roast in the center of the oven for 18-22 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the asparagus is vibrant.
6
Plate the chicken and asparagus over a bed of warm cooked quinoa to soak up the flavorful pan juices.