Name: Lemon Herb Roasted Chicken with Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.75 cup Cooked jasmine rice; 1 cup Asparagus spears; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder

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 with Rice

Oven-roasted chicken breast infused with zesty lemon and aromatic herbs, served over a bed of fluffy jasmine rice and crisp-tender asparagus for a bright, satisfying meal.

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NUTRITION

Protein

51.1g

Fat

19.5g

Carbs

45.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 cup Cooked jasmine rice

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2
Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and dried oregano.
3
Trim the woody ends off the asparagus spears and place them on one side of the baking sheet.
4
Place the seasoned chicken breast on the other side of the baking sheet.
5
Drizzle the olive oil and fresh lemon juice over both the chicken and the asparagus, tossing the asparagus slightly to coat.
6
Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
7
While the chicken rests for a few minutes, fluff your pre-cooked jasmine rice with a fork.
8
Slice the chicken into strips and serve immediately over the warm rice alongside the roasted asparagus.