Roasted Asparagus with Lemon-Garlic Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Asparagus with Lemon-Garlic Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Asparagus with Lemon-Garlic Dressing

Oven-roasted asparagus and chicken breast drizzled with a zesty lemon-garlic dressing, served over a bed of fluffy, nutty quinoa.

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NUTRITION

508kcal
Protein
54.7g
Fat
18g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 bunch asparagus

0.5 cup cooked quinoa

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Trim the tough, woody ends off the asparagus and slice the chicken breast into even 1-inch strips.

  • 3

    Place the asparagus and chicken on the prepared baking sheet, drizzle with 0.5 tablespoon of olive oil, and toss with sea salt, black pepper, and dried oregano.

  • 4

    Roast in the oven for 15 to 18 minutes until the chicken is cooked through and the asparagus is tender-crisp with slightly charred tips.

  • 5

    While the chicken and vegetables roast, whisk together the remaining 0.25 tablespoon of olive oil, lemon juice, and minced garlic in a small bowl.

  • 6

    Arrange the roasted chicken and asparagus over the warm, cooked quinoa and drizzle the lemon-garlic dressing over the entire plate before serving.

Roasted Asparagus with Lemon-Garlic Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Asparagus with Lemon-Garlic Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Asparagus with Lemon-Garlic Dressing

Oven-roasted asparagus and chicken breast drizzled with a zesty lemon-garlic dressing, served over a bed of fluffy, nutty quinoa.

NUTRITION

508kcal
Protein
54.7g
Fat
18g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 bunch asparagus

0.5 cup cooked quinoa

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Trim the tough, woody ends off the asparagus and slice the chicken breast into even 1-inch strips.

  • 3

    Place the asparagus and chicken on the prepared baking sheet, drizzle with 0.5 tablespoon of olive oil, and toss with sea salt, black pepper, and dried oregano.

  • 4

    Roast in the oven for 15 to 18 minutes until the chicken is cooked through and the asparagus is tender-crisp with slightly charred tips.

  • 5

    While the chicken and vegetables roast, whisk together the remaining 0.25 tablespoon of olive oil, lemon juice, and minced garlic in a small bowl.

  • 6

    Arrange the roasted chicken and asparagus over the warm, cooked quinoa and drizzle the lemon-garlic dressing over the entire plate before serving.