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 spears; 0.5 cup Cooked quinoa; 0.5 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley

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 seasoned with aromatic herbs served alongside crisp-tender roasted asparagus and a base of fluffy quinoa.

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NUTRITION

Protein

51.0g

Fat

15.2g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

0.5 cup Cooked quinoa

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Place the asparagus spears on the prepared baking sheet, drizzle with half of the olive oil, and sprinkle with half of the sea salt and black pepper.
3
Season the chicken breast on both sides with the dried oregano, garlic powder, and the remaining sea salt and black pepper.
4
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until the exterior is golden and the center is cooked through.
5
Roast the asparagus in the oven for 10 to 12 minutes until it reaches a crisp-tender texture.
6
Warm the cooked quinoa and place it into a shallow bowl as the base of the meal.
7
Slice the chicken breast and arrange it over the quinoa alongside the roasted asparagus, then drizzle with fresh lemon juice and garnish with chopped parsley.