Name: Lemon Herb Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Asparagus; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 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

Tender chicken breast pan-seared with aromatic herbs and bright lemon, served alongside crisp-tender roasted asparagus for a refreshing and vibrant meal.

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NUTRITION

Protein

50.2g

Fat

20.2g

Carbs

22.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 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 for easy cleanup.
2
Trim the woody ends off the asparagus and toss them on the baking sheet with 0.5 tablespoons of olive oil and a pinch of the salt and pepper.
3
Roast the asparagus for 12 to 15 minutes until they are tender and slightly charred at the tips.
4
Season the chicken breast on both sides with the garlic powder, dried oregano, and the remaining salt and pepper.
5
Heat the remaining 0.5 tablespoons of olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until fully cooked.
6
Reduce the skillet heat to low and add the lemon juice and lemon zest, spooning the bright sauce over the chicken to glaze it.
7
Plate the lemon herb chicken alongside the roasted asparagus and serve over the warm cooked quinoa.