Name: Lemon Herb Roasted Chicken and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1.5 cups Asparagus; 0.5 cup Cooked quinoa; 0.5 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 1 tsp Fresh rosemary; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Lemon Herb Roasted Chicken and 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 and Asparagus

Tender chicken breast roasted with zesty lemon and fresh rosemary, paired with crisp asparagus and fluffy quinoa for a bright and satisfying meal.

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NUTRITION

Protein

54.7g

Fat

14.6g

Carbs

35.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cups Asparagus

0.5 cup Cooked quinoa

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Fresh rosemary

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 sheet pan with parchment paper.
2
In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and finely chopped rosemary.
3
Place the chicken breast and trimmed asparagus on the prepared baking sheet.
4
Drizzle the lemon-herb mixture over the chicken and asparagus, tossing the vegetables to ensure they are evenly coated.
5
Season both the chicken and asparagus with sea salt and black pepper.
6
Roast in the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing.
8
Serve the roasted chicken and asparagus over a bed of warm, fluffy cooked quinoa.