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

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

Tender chicken breast roasted with zesty lemon and fresh herbs, served over fluffy quinoa and vibrant roasted asparagus for a bright and satisfying lunch.

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NUTRITION

Protein

52.3g

Fat

21g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
In a small bowl, whisk together half of the olive oil with the lemon juice, oregano, garlic powder, salt, and pepper.
3
Place the chicken breast on a parchment-lined baking sheet and brush with the lemon-herb mixture.
4
Toss the asparagus spears with the remaining olive oil and place them on the baking sheet.
5
Roast for 18-22 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
6
Serve the roasted chicken and asparagus over the bed of warm cooked quinoa.