Name: Lemon-Herb Roasted Chicken and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Lemon-Herb Roasted Chicken and 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 and Asparagus

Tender chicken breast roasted with a bright lemon-herb marinade, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant, nourishing meal.

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NUTRITION

Protein

39.4g

Fat

19.2g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

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 baking sheet with parchment paper.
2
In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.
3
Place the chicken breast on one side of the prepared baking sheet and brush both sides with half of the lemon-herb marinade.
4
Arrange the asparagus spears on the other side of the baking sheet and drizzle with the remaining marinade, tossing gently to coat.
5
Roast in the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and lightly browned.
6
Let the chicken rest for 5 minutes before slicing, then serve alongside the roasted asparagus over a bed of warm cooked quinoa.