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; 0.33 cup Basmati rice; 0.66 cup Chicken bone broth; 0.5 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus spears

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

One-pan roasted chicken breast and basmati rice infused with zesty lemon and aromatic herbs for a bright, citrusy finish.

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NUTRITION

Protein

53.0g

Fat

13.6g

Carbs

31.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.33 cup Basmati rice

0.66 cup Chicken bone broth

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Season the chicken breast evenly on both sides with sea salt, black pepper, garlic powder, and dried oregano.
3
In a small oven-safe baking dish, stir together the dry basmati rice, chicken bone broth, lemon juice, and lemon zest.
4
Place the seasoned chicken breast and the trimmed asparagus spears directly on top of the rice and broth mixture.
5
Drizzle the extra virgin olive oil over the chicken and asparagus to ensure they stay moist during roasting.
6
Cover the dish tightly with aluminum foil to trap the steam and bake for 25 minutes.
7
Remove the foil and continue baking for an additional 5 to 10 minutes until the chicken reaches an internal temperature of 165°F and the rice has absorbed all the liquid.