Name: One-Pan Lemon Herb Roasted Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup jasmine rice; 0.5 cup low-sodium chicken broth; 0.5 tbsp extra virgin olive oil; 1 cup asparagus spears; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

One-Pan Lemon Herb Roasted Chicken and Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

One-Pan Lemon Herb Roasted Chicken and Rice

Succulent chicken breast and fluffy jasmine rice roasted together with zesty lemon and aromatic herbs for a bright, citrusy finish.

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NUTRITION

Protein

50.1g

Fat

13.4g

Carbs

23.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup jasmine rice

0.5 cup low-sodium chicken broth

0.5 tbsp extra virgin olive oil

1 cup asparagus spears

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe baking dish or cast-iron skillet, combine the dry jasmine rice and chicken broth.
3
Pat the chicken breast dry and rub with olive oil, dried oregano, garlic powder, sea salt, and black pepper.
4
Place the seasoned chicken breast directly on top of the rice and broth mixture.
5
Cover the dish tightly with aluminum foil and bake for 20 minutes.
6
Remove the foil, arrange the asparagus spears around the chicken, and drizzle the lemon juice over the entire dish.
7
Return the dish to the oven uncovered and bake for an additional 10 to 15 minutes until the chicken reaches an internal temperature of 165°F and the rice has absorbed all the liquid.
8
Let the dish rest for 5 minutes before fluffing the rice with a fork and serving.