Name: Lemon-Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz chicken breast; 1.5 tbsp olive oil; 1 cup asparagus; 1 cup cooked quinoa; 1 tbsp lemon juice; 1 tsp lemon zest; 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 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 breasts seasoned with a zesty lemon-herb rub, served alongside crisp-tender asparagus over a bed of fluffy, protein-packed quinoa.

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NUTRITION

Protein

61.3g

Fat

29.9g

Carbs

52.6g

SERVINGS

1 serving

INGREDIENTS

8 oz chicken breast

1.5 tbsp olive oil

1 cup asparagus

1 cup cooked quinoa

1 tbsp lemon juice

1 tsp lemon zest

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 oven to 400°F.
2
In a small bowl, whisk together 1 tbsp olive oil, lemon juice, lemon zest, 1 minced garlic clove, dried rosemary, dried thyme, sea salt, and black pepper.
3
Place the chicken breast on a parchment-lined baking sheet and brush with half of the lemon-herb mixture.
4
Toss the asparagus with the remaining 0.5 tbsp olive oil and arrange on the same baking sheet.
5
Roast for 20-25 minutes until the chicken is cooked through and the asparagus is vibrant and tender.
6
Serve the sliced chicken and roasted asparagus over the warm cooked quinoa, drizzling any remaining pan juices over the top.