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 cup Asparagus; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 0.5 whole Lemon; 1 tsp Dried oregano; 1 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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

Roasted chicken breast seasoned 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

53.3g

Fat

21.0g

Carbs

34.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

0.5 whole Lemon

1 tsp Dried oregano

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Pat the chicken breast dry and rub with half of the olive oil, dried oregano, garlic powder, sea salt, and black pepper.
3
Trim the woody ends off the asparagus and toss the spears with the remaining olive oil and minced fresh garlic.
4
Place the chicken on the prepared baking sheet and roast for 10 minutes.
5
Move the chicken to one side, add the asparagus to the sheet, and roast for an additional 10 to 12 minutes until the chicken reaches an internal temperature of 165°F.
6
Squeeze fresh lemon juice over the roasted chicken and asparagus, then serve immediately over the warm cooked quinoa.