Name: Grilled 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 spears; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 clove garlic; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Grilled 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

Grilled Lemon-Herb Chicken with Roasted Asparagus

Tender chicken breast grilled with aromatic lemon and oregano, served with crisp-tender roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

54.7g

Fat

21.2g

Carbs

36.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and dried oregano.
2
Place the chicken breast in a shallow dish and coat with half of the prepared lemon-herb marinade; let it marinate for 15 minutes.
3
Preheat your outdoor grill or indoor grill pan to medium-high heat and preheat the oven to 400°F.
4
On a parchment-lined baking sheet, toss the asparagus spears with the remaining marinade, sea salt, and black pepper.
5
Roast the asparagus in the oven for 10-12 minutes until they are tender but still have a slight snap.
6
While the asparagus roasts, grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
7
Serve the grilled chicken alongside the roasted asparagus and warm cooked quinoa for a complete, clean meal.