Name: Lemon Herb Roasted Chicken with Quinoa and Asparagus
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 spears; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Lemon Herb Roasted Chicken with Quinoa 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 with Quinoa and Asparagus

Roasted chicken breast seasoned with aromatic herbs and bright lemon, served alongside fluffy quinoa and crisp-tender asparagus for a refreshing finish.

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NUTRITION

Protein

51.9g

Fat

14.5g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
In a small bowl, whisk together the minced garlic, olive oil, lemon juice, dried oregano, sea salt, and black pepper.
3
Place the chicken breast on one side of the prepared baking sheet and brush with half of the lemon-herb mixture.
4
Arrange the asparagus spears on the other side of the baking sheet and drizzle with the remaining lemon-herb mixture, tossing to coat evenly.
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 crisp-tender.
6
Slice the chicken and serve immediately over the warm, fluffy quinoa.