Name: Lemon Herb Roasted Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 tbsp Extra virgin olive oil; 1 medium Lemon; 1 tsp Dried oregano; 1 tsp Dried thyme; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Cooked quinoa; 1 cup Asparagus spears

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

Oven-roasted chicken breast infused with zesty lemon and aromatic herbs, served alongside fluffy quinoa and crisp-tender asparagus for a bright and satisfying meal.

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NUTRITION

Protein

53.6g

Fat

21.4g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 medium Lemon

1 tsp Dried oregano

1 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

1 cup Asparagus spears

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
In a small glass bowl, zest and juice the entire lemon, then whisk in the extra virgin olive oil, oregano, thyme, garlic powder, sea salt, and black pepper.
3
Place the chicken breast on one side of the baking sheet and the trimmed asparagus spears on the other side.
4
Drizzle the lemon-herb marinade over both the chicken and the asparagus, using a brush or your hands to ensure everything is evenly coated.
5
Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.
6
Let the chicken rest for 5 minutes before slicing, then serve over a bed of warm, fluffy quinoa.