Name: Lemon Herb Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1.5 cups Asparagus; 0.5 cup Cooked quinoa; 0.5 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 2 cloves Garlic; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Lemon Herb Chicken with Roasted 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 Chicken with Roasted Asparagus

Tender chicken breast pan-seared with aromatic herbs and garlic, served alongside crisp-tender roasted asparagus and nutty quinoa for a balanced, fiber-rich meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.1g

Fat

14.8g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cups Asparagus

0.5 cup Cooked quinoa

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus with half the olive oil, sea salt, and black pepper on the baking sheet.
3
Season the chicken breast with the remaining salt, pepper, rosemary, and thyme.
4
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.
5
While chicken cooks, roast the asparagus in the oven for 10-12 minutes until slightly charred.
6
Deglaze the chicken skillet with lemon juice and minced garlic, tossing the chicken to coat in the bright sauce.
7
Serve the chicken and asparagus over a bed of fluffy cooked quinoa.