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; 2 tsp 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 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

Oven-roasted chicken breast infused with zesty lemon and fresh herbs, paired with fluffy quinoa and crisp-tender asparagus for a vibrant, nourishing meal.

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NUTRITION

Protein

52.2g

Fat

18.4g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup asparagus

2 tsp 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 mixing 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 and the trimmed asparagus spears on the prepared baking sheet.
4
Drizzle the lemon-herb marinade over the chicken and asparagus, using a brush or your hands to ensure everything is evenly coated.
5
Roast in the oven for 18 to 22 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the asparagus is tender and slightly charred.
6
Place the warm cooked quinoa in a bowl and top with the sliced roasted chicken and asparagus. Drizzle any remaining juices from the pan over the top before serving.