Name: Lemon Herb Chicken with Roasted 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; 0.25 cup cooked quinoa; 0.75 tbsp extra virgin olive oil; 1 tbsp lemon juice; 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 bright lemon, served alongside crisp-tender roasted asparagus and fluffy quinoa for a vibrant, nourishing lunch.

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NUTRITION

Protein

54.0g

Fat

17.3g

Carbs

18.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.25 cup cooked quinoa

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

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 your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Toss the trimmed asparagus with 0.25 tbsp of olive oil, a pinch of salt, and pepper, then roast for 12-15 minutes until tender.
3
While asparagus roasts, season the chicken breast with dried oregano, sea salt, and black pepper on both sides.
4
Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat.
5
Add the chicken to the skillet and cook for 5-7 minutes per side until the internal temperature reaches 165°F.
6
During the last minute of cooking, add the minced garlic and lemon juice to the pan, spooning the juices over the chicken.
7
Serve the lemon-herb chicken with the roasted asparagus and the warm cooked quinoa.