Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1 tbsp Extra virgin olive oil; 10 spears Asparagus; 0.5 cup Cooked quinoa; 1 tbsp Fresh rosemary; 1 tbsp Fresh thyme; 1 clove Garlic; 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 infused with zesty lemon and aromatic herbs, served with crisp-tender asparagus and fluffy quinoa for a vibrant, citrusy finish.

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NUTRITION

Protein

43.3g

Fat

20.1g

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1 tbsp Extra virgin olive oil

10 spears Asparagus

0.5 cup Cooked quinoa

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

1 clove Garlic

0.5 whole Lemon

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 rimmed baking sheet with parchment paper for easy cleanup.
2
Pat the chicken breast completely dry with paper towels and season both sides evenly with sea salt and black pepper.
3
In a small glass bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, and chopped thyme.
4
Arrange the chicken breast and trimmed asparagus spears on the prepared baking sheet in a single layer.
5
Drizzle the herb oil mixture over the chicken and asparagus, then squeeze the fresh lemon juice over the entire tray.
6
Place the tray in the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.
8
Serve the sliced chicken and roasted asparagus over a bed of warm cooked quinoa, drizzling any remaining pan juices over the top.