Name: Lemon-Herb Roasted Chicken with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.25 cup Dry quinoa; 1 cup Asparagus spears; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Water

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 Quinoa

Oven-roasted chicken breast seasoned with zesty lemon and oregano, served over a bed of fluffy quinoa and snappy asparagus for a vibrant lunch.

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NUTRITION

Protein

58.5g

Fat

22.0g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Dry quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Water

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Rinse the dry quinoa under cold water and place in a small saucepan with the water.
3
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
4
In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, sea salt, and black pepper.
5
Place the chicken breast and trimmed asparagus on the prepared baking sheet and drizzle with the lemon-herb mixture.
6
Roast in the oven for 18 to 22 minutes until the chicken is cooked through and the asparagus is tender.
7
Slice the chicken and serve over the fluffed quinoa with the roasted asparagus.