Name: Roasted Asparagus and Chicken with Lemon-Garlic Dressing
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 olive oil; 1 tbsp lemon juice; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Roasted Asparagus and Chicken with Lemon-Garlic Dressing

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

YOUR SOLIN GENERATED RECIPE

Roasted Asparagus and Chicken with Lemon-Garlic Dressing

Tender chicken breast and crisp asparagus roasted to perfection, drizzled with a zesty lemon-garlic dressing and served over fluffy quinoa.

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NUTRITION

Protein

51g

Fat

20.9g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Trim the tough, woody ends off the asparagus and slice the chicken breast into even 1-inch thick strips.
3
Place the chicken and asparagus on the prepared baking sheet, drizzle with half of the olive oil, and season with sea salt and black pepper.
4
Toss everything together to coat evenly, then spread in a single layer and roast for 15 to 18 minutes until the chicken is cooked through.
5
While the tray roasts, whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl to create the dressing.
6
Divide the warm cooked quinoa between plates, top with the roasted chicken and asparagus, and finish with a generous drizzle of the lemon-garlic dressing.