Name: Lemon Pepper Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast; 1.5 cups asparagus spears; 0.5 cup cooked quinoa; 0.5 tbsp extra virgin olive oil; 1 tsp lemon zest; 1 tbsp fresh lemon juice; 0.5 tsp cracked black pepper; 0.25 tsp sea salt; 0.5 tsp garlic powder

Lemon Pepper 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 Pepper Chicken with Roasted Asparagus

Pan-seared chicken breast seasoned with zesty lemon and cracked black pepper, served alongside crisp-tender roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

54.6g

Fat

14.7g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken breast

1.5 cups asparagus spears

0.5 cup cooked quinoa

0.5 tbsp extra virgin olive oil

1 tsp lemon zest

1 tbsp fresh lemon juice

0.5 tsp cracked black pepper

0.25 tsp sea salt

0.5 tsp garlic powder

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss with half of the olive oil and a pinch of salt and pepper.
3
Season the chicken breast on both sides with garlic powder, lemon zest, sea salt, and cracked black pepper.
4
Heat the remaining olive oil in a cast-iron skillet over medium-high heat and sear the chicken for 6-8 minutes per side until golden and cooked through.
5
While chicken cooks, roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.
6
Plate the chicken and roasted asparagus over the warm cooked quinoa.
7
Drizzle the fresh lemon juice over the entire dish before serving.