Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup asparagus; 0.25 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 clove garlic; 1 tsp fresh rosemary; 0.5 whole lemon; 0.25 tsp sea salt; 0.25 tsp black pepper

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 seasoned with zesty lemon and rosemary, served alongside snap-crisp asparagus and fluffy quinoa for a clean and vibrant meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.4g

Fat

21.3g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.25 cup cooked quinoa

1 tbsp extra virgin olive oil

1 clove garlic

1 tsp fresh rosemary

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Mince the garlic clove and finely chop the fresh rosemary leaves.
3
Place the chicken breast on one side of the baking sheet and drizzle with half of the olive oil.
4
Rub the chicken with the minced garlic, chopped rosemary, sea salt, and black pepper.
5
Slice the half lemon into thin rounds and layer them directly on top of the chicken breast.
6
Trim the woody ends off the asparagus and place them on the other side of the baking sheet, tossing with the remaining olive oil.
7
Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
8
Serve the roasted chicken and asparagus over a bed of warm, fluffy cooked quinoa.