Name: Lemon Herb Roasted Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 tbsp extra virgin olive oil; 1 cup asparagus spears; 0.5 cup cooked quinoa; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Tender chicken breast roasted with a vibrant lemon-herb rub, served alongside crisp asparagus and fluffy quinoa for a bright and satisfying meal.

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NUTRITION

Protein

56.9g

Fat

21.4g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp fresh lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.5 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) and line a large rimmed baking sheet with parchment paper.
2
In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.
3
Place the chicken breast and the trimmed asparagus spears on the prepared baking sheet.
4
Brush the lemon-herb marinade generously over both sides of the chicken breast and drizzle the remaining mixture over the asparagus, tossing the spears to ensure they are 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
While the chicken rests for 5 minutes, warm your pre-cooked quinoa.
7
Slice the chicken into strips and serve immediately over the bed of fluffy quinoa alongside the roasted asparagus.