Name: Lemon Herb Roasted Chicken Breast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 2 cloves garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup asparagus; 0.5 cup cooked quinoa

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 Breast

Oven-roasted chicken breast cubes marinated in a zesty lemon-herb glaze, served alongside crisp asparagus and fluffy quinoa for a bright and satisfying meal.

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NUTRITION

Protein

52.2g

Fat

21.1g

Carbs

32.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.5 cup cooked quinoa

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
3
Add the cubed chicken breast and trimmed asparagus to the bowl, tossing until every piece is thoroughly coated in the marinade.
4
Spread the chicken and asparagus in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for even browning.
5
Roast for 15 to 18 minutes, or until the chicken is cooked through and the asparagus is tender and slightly charred.
6
Serve the roasted chicken and vegetables over a bed of warm, fluffy quinoa.