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; 0.5 cup cooked quinoa; 0.75 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tsp fresh rosemary; 1 tsp fresh thyme; 2 cloves garlic; 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

Tender chicken breast roasted with fragrant rosemary and bright lemon, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

51.4g

Fat

18.3g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

0.75 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

1 tsp fresh thyme

2 cloves garlic

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 large baking sheet with parchment paper.
2
In a small mixing bowl, whisk together 0.5 tablespoon of olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, sea salt, and black pepper.
3
Place the chicken breast on one side of the prepared baking sheet and the trimmed asparagus on the other side.
4
Brush the lemon-herb mixture evenly over both sides of the chicken breast.
5
Drizzle the remaining 0.25 tablespoon of olive oil over the asparagus and toss lightly to coat.
6
Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly browned.
7
Allow the chicken to rest for 5 minutes before slicing.
8
Serve the sliced chicken and roasted asparagus over a bed of warm, fluffy cooked quinoa.