Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup asparagus; 0.5 cup cooked quinoa; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon zest

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

Oven-roasted chicken breast seasoned with zesty lemon and herbs, served alongside crisp asparagus and fluffy quinoa for a bright and satisfying midday meal.

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NUTRITION

Protein

55.8g

Fat

15.3g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Pat the chicken breast dry with a paper towel and season both sides evenly with garlic powder, dried oregano, sea salt, and black pepper.
3
Place the chicken on the prepared baking sheet and drizzle with half of the olive oil and half of the lemon juice.
4
Trim the woody ends off the asparagus and arrange the spears around the chicken in a single layer.
5
Drizzle the asparagus with the remaining olive oil and a small pinch of additional salt and pepper if desired.
6
Roast in the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.
7
Serve the roasted chicken and asparagus over a bed of warm cooked quinoa, finishing the dish with fresh lemon zest and the remaining lemon juice.