Name: Lemon-Herb Roasted Chicken Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.25 cup Quinoa; 1 cup Asparagus; 0.5 tbsp Olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 1 tbsp Lemon juice; 1 clove Garlic

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 Quinoa Bowl

Oven-roasted chicken breast seasoned with lemon and herbs, served over a bed of fluffy quinoa and vibrant, crisp-tender asparagus.

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NUTRITION

Protein

50.5g

Fat

13.5g

Carbs

20.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Quinoa

1 cup Asparagus

0.5 tbsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Lemon juice

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2
Rinse the quinoa under cold water, then combine with 0.5 cup water in a small pot, bring to a boil, cover, and simmer for 15 minutes.
3
Mince the garlic and snap the woody ends off the asparagus spears.
4
Place the chicken breast and asparagus on the prepared baking sheet, then drizzle with olive oil and lemon juice.
5
Sprinkle the sea salt, black pepper, dried oregano, and minced garlic evenly over the chicken and vegetables.
6
Roast in the oven for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
7
Fluff the quinoa with a fork and serve the roasted chicken and asparagus over the top.