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; 1.5 cups Asparagus; 0.75 tbsp Olive oil; 1 tbsp Lemon juice; 0.5 tsp Lemon zest; 0.5 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Cooked quinoa

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 oregano, served alongside crisp-tender roasted asparagus and fluffy quinoa for a vibrant lunch.

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NUTRITION

Protein

56.8g

Fat

17.9g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1.5 cups Asparagus

0.75 tbsp Olive oil

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.5 tsp Dried oregano

0.25 tsp Garlic powder

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 baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss with 0.25 tbsp olive oil and half of the salt and pepper.
3
Roast the asparagus for 12 minutes until the tips are slightly charred and tender.
4
Season the chicken breast evenly with dried oregano, garlic powder, lemon zest, and the rest of the salt and pepper.
5
Heat the remaining 0.5 tbsp olive oil in a cast-iron skillet over medium-high heat.
6
Sear the chicken for 6 minutes per side until the exterior is golden and the internal temperature reaches 165°F.
7
Remove the skillet from heat, drizzle with fresh lemon juice, and let the chicken rest for 3 minutes.
8
Plate the chicken with the roasted asparagus and warm quinoa.