Name: Lemon Herb Roasted Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.75 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.5 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus spears; 0.33 cup Cooked quinoa; 1 tsp Fresh parsley

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

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

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.8g

Fat

17.2g

Carbs

22.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.33 cup Cooked quinoa

1 tsp Fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
In a small glass bowl, whisk together 0.5 tablespoons of olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
3
Place the chicken breast on one side of the prepared baking sheet and brush both sides thoroughly with the lemon-herb marinade.
4
Toss the asparagus spears with the remaining 0.25 tablespoons of olive oil and arrange them in a single layer next to the chicken.
5
Roast in the center of the oven for 20 to 25 minutes, or until the chicken is golden and reaches an internal temperature of 165°F.
6
Allow the chicken to rest for 5 minutes before slicing it against the grain to keep it juicy.
7
Serve the sliced chicken and roasted asparagus over a bed of warm quinoa, garnished with fresh parsley for a bright finish.