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 spears; 1 tbsp Olive oil; 0.25 cup Cooked quinoa; 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

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

Pan-seared chicken breast infused with zesty lemon and aromatic herbs, served alongside crisp-tender roasted asparagus and fluffy quinoa for a clean and vibrant lunch.

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NUTRITION

Protein

54.2g

Fat

20.5g

Carbs

21.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus spears

1 tbsp Olive oil

0.25 cup Cooked quinoa

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

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PREPARATION

1
Preheat your oven to 400°F.
2
On a parchment-lined baking sheet, toss the asparagus spears with 0.5 tbsp of olive oil, half of the sea salt, and half of the black pepper.
3
Roast the asparagus for 12-15 minutes until the tips are slightly crisp and the stalks are tender.
4
While the asparagus roasts, season the chicken breast on both sides with the dried oregano and the remaining salt and pepper.
5
Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat.
6
Add the chicken to the skillet and sear for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.
7
Reduce the heat to low and add the minced garlic, lemon juice, and lemon zest to the pan, stirring for 1 minute to coat the chicken in the bright sauce.
8
Place the warm cooked quinoa on a plate and top with the lemon-herb chicken and roasted asparagus.