Name: Lemon-Herb Roasted Chicken with 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 Fresh lemon juice; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon zest

Lemon-Herb Roasted Chicken with 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 Asparagus

Oven-roasted chicken breast and snap-crisp asparagus spears seasoned with aromatic herbs and bright lemon zest for a refreshing, protein-packed meal.

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NUTRITION

Protein

52.1g

Fat

21.5g

Carbs

30.7g

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 Fresh lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and dried oregano.
3
Place the seasoned chicken on the prepared baking sheet and roast in the oven for 10 minutes.
4
While the chicken starts roasting, trim the woody ends off the asparagus and toss the spears with half of the olive oil and the lemon zest.
5
Remove the baking sheet from the oven, arrange the asparagus in a single layer around the chicken, and return to the oven for another 10 to 12 minutes.
6
Check that the chicken has reached an internal temperature of 165°F and the asparagus is tender yet vibrant.
7
Drizzle the remaining olive oil and fresh lemon juice over the chicken and asparagus before serving alongside the warm cooked quinoa.