Name: Lemon-Herb Roasted Chicken Breast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup cooked quinoa; 1 cup asparagus spears; 0.5 cup cherry tomatoes; 0.75 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 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 Breast

Oven-roasted chicken breast infused with zesty lemon and aromatic herbs, served alongside tender asparagus and fluffy quinoa for a bright and satisfying meal.

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NUTRITION

Protein

51.2g

Fat

17.6g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup cooked quinoa

1 cup asparagus spears

0.5 cup cherry tomatoes

0.75 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

0.5 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 large baking sheet with parchment paper to ensure a clean roasting surface.
2
In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper until well combined.
3
Place the chicken breast on the prepared baking sheet and brush both sides generously with half of the lemon-herb marinade.
4
Arrange the asparagus spears and halved cherry tomatoes on the other side of the sheet pan, drizzling them with the remaining marinade and tossing to coat evenly.
5
Roast the chicken and vegetables in the center of the oven for 20 to 25 minutes, or until the chicken is golden and reaches an internal temperature of 165°F.
6
Transfer the roasted chicken and vegetables to a plate over a bed of warm cooked quinoa, finishing with a squeeze of fresh lemon for a bright, zesty flavor.