Name: Lemon Herb Chicken with Roasted 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 olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon Herb Chicken with Roasted 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 Chicken with Roasted Asparagus

Tender chicken breast pan-seared with aromatic herbs and lemon, served alongside crisp-tender roasted asparagus and fluffy quinoa for a bright and satisfying meal.

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NUTRITION

Protein

51.3g

Fat

21.1g

Carbs

30.6g

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 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss with half of the olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast the asparagus for 12-15 minutes until tender and slightly charred.
4
While asparagus roasts, season the chicken breast with dried oregano and remaining salt and pepper.
5
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until cooked through.
6
Lower the heat, add the minced garlic, lemon juice, and lemon zest to the skillet, spooning the sauce over the chicken for 1 minute.
7
Serve the lemon-herb chicken over the warm quinoa with the roasted asparagus on the side.