Name: Lemon-Herb Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 cup asparagus spears; 0.5 cup cooked quinoa; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh parsley

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

Lemon-Herb Chicken with Roasted Asparagus

Tender chicken breast pan-seared with aromatic herbs and lemon, served alongside crisp-tender roasted asparagus and fluffy quinoa for a bright and zesty midday meal.

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NUTRITION

Protein

45.8g

Fat

13.4g

Carbs

35.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 cup asparagus spears

0.5 cup cooked quinoa

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus with 0.25 tbsp of olive oil and a portion of the salt and pepper.
3
Roast the asparagus for 12 minutes until tender and slightly charred.
4
Season the chicken breast with oregano, garlic powder, and the remaining salt and pepper.
5
Heat the remaining 0.5 tbsp olive oil in a skillet over medium-high heat.
6
Sear the chicken for 6 minutes per side until the internal temperature reaches 165°F.
7
Deglaze the pan with lemon juice, spooning the warm liquid over the chicken.
8
Slice the chicken and serve over the cooked quinoa with the roasted asparagus.
9
Garnish with fresh chopped parsley.