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 cup asparagus; 0.25 cup cooked quinoa; 1 tbsp olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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 fresh herbs, served alongside crisp-tender roasted asparagus for a bright and satisfying lunch.

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NUTRITION

Protein

54.2g

Fat

21.2g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.25 cup cooked quinoa

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Snap the woody ends off the asparagus and toss with 0.5 tbsp olive oil, sea salt, and pepper on the baking sheet.
3
Season the chicken breast evenly with dried oregano, lemon zest, and the remaining salt and pepper.
4
Heat the remaining 0.5 tbsp olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
5
While chicken cooks, roast the asparagus for 10-12 minutes until tender and slightly charred.
6
Remove chicken from the pan, add minced garlic and lemon juice to the hot skillet to create a quick pan sauce, then serve over the warm quinoa.