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 cup Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 2 cloves Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Roasted chicken breast seasoned with zesty lemon and fragrant herbs, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant, nourishing meal.

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NUTRITION

Protein

52g

Fat

21.7g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

2 cloves 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 and line a large baking sheet with parchment paper.
2
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
3
Place the chicken breast and trimmed asparagus spears on the prepared baking sheet.
4
Drizzle the lemon-herb mixture over the chicken and asparagus, tossing the vegetables to coat evenly and brushing the chicken on both sides.
5
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.
6
While the chicken is roasting, prepare the quinoa according to package instructions if not already cooked.
7
Allow the chicken to rest for 5 minutes before slicing it into strips.
8
Serve the sliced chicken over the fluffy quinoa with the roasted asparagus on the side, drizzling any remaining pan juices over the top.