Name: Lemon Herb Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp extra virgin olive oil; 10 spears asparagus; 0.5 cup cooked quinoa; 0.5 whole lemon; 1 clove garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon Herb 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 Herb Chicken with Roasted Asparagus

Pan-seared chicken breast infused with zesty lemon and fresh herbs, served alongside crisp-tender roasted asparagus and fluffy quinoa for a vibrant, nutrient-dense lunch.

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NUTRITION

Protein

52g

Fat

21g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

10 spears asparagus

0.5 cup cooked quinoa

0.5 whole lemon

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried 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 baking sheet with parchment paper.
2
Pat the chicken breast dry with a paper towel and season both sides with sea salt, black pepper, rosemary, and thyme.
3
Trim the woody ends off the asparagus and place them on the baking sheet, tossing with 0.5 tbsp of olive oil and minced garlic.
4
Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat.
5
Sear the chicken for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
6
While the chicken cooks, roast the asparagus in the oven for 10-12 minutes until tender yet slightly charred.
7
Squeeze fresh lemon juice over the chicken and asparagus just before serving.
8
Plate the chicken and asparagus over the warm cooked quinoa.