Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1.5 cups Asparagus spears; 0.75 tbsp Extra virgin 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; 0.25 cup Cooked quinoa

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 infused with zesty lemon and fragrant oregano, served with crisp-tender asparagus spears for a vibrantly fresh and clean dinner.

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NUTRITION

Protein

52.5g

Fat

17.1g

Carbs

24.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cups Asparagus spears

0.75 tbsp Extra virgin 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

0.25 cup Cooked quinoa

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and dried oregano.
3
Season the chicken breast with sea salt and black pepper, then place it on the prepared baking sheet.
4
Brush half of the lemon-herb mixture over the chicken and roast for 10 minutes.
5
Arrange the asparagus spears around the chicken, drizzle with the remaining herb mixture, and toss to coat.
6
Return the pan to the oven and roast for another 12 to 15 minutes until the chicken reaches an internal temperature of 165°F.
7
Serve the roasted chicken and asparagus over the warm quinoa and finish with a sprinkle of fresh lemon zest.