Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1.5 cups Asparagus; 0.5 cup Cooked quinoa; 1 tbsp Olive oil; 0.5 whole Lemon; 2 cloves Garlic; 1 tsp Fresh rosemary; 1 tsp Fresh thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Lemon Herb Roasted Chicken with Asparagus

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 Asparagus

Tender chicken breast roasted with zesty lemon and aromatic herbs, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

55g

Fat

21.4g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cups Asparagus

0.5 cup Cooked quinoa

1 tbsp Olive oil

0.5 whole Lemon

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

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 baking sheet with parchment paper.
2
Finely mince the garlic cloves, fresh rosemary, and fresh thyme.
3
In a small bowl, whisk together half of the olive oil with the minced garlic, rosemary, thyme, sea salt, and black pepper.
4
Place the chicken breast on one side of the baking sheet and rub the herb and oil mixture thoroughly over both sides.
5
Trim the woody ends off the asparagus and place them on the other side of the baking sheet, tossing them with the remaining olive oil.
6
Thinly slice the half lemon and arrange the slices over the chicken breast and the asparagus spears.
7
Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.
8
Transfer the warm cooked quinoa to a plate and top with the roasted chicken and asparagus, drizzling any remaining pan juices over the top before serving.