Name: Lemon Herb Baked Chicken and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Boneless skinless chicken breast; 1.5 cups Asparagus spears; 0.25 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 2 cloves Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.33 cup Cooked quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Chicken and Asparagus

Tender chicken breast roasted with zesty lemon and fragrant herbs alongside crisp-tender asparagus for a bright and refreshing meal.

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NUTRITION

Protein

39.7g

Fat

9.2g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Boneless skinless chicken breast

1.5 cups Asparagus spears

0.25 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.33 cup Cooked quinoa

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Pat the chicken breast dry with a paper towel and place it on one side of the prepared baking sheet.
3
Arrange the trimmed asparagus spears in a single layer on the other side of the pan.
4
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.
5
Drizzle the lemon-herb mixture over both the chicken and the asparagus, using a brush or your hands to ensure everything is evenly coated.
6
Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.
8
Serve the sliced chicken and roasted asparagus over a bed of warm cooked quinoa.