Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Asparagus; 4 oz Chicken breast; 3 large Eggs; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp Fresh chives

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Asparagus

Savory chicken breast and tender asparagus roasted until crisp then baked with farm-fresh eggs for a protein-rich lunch featuring a vibrant, golden yolk.

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NUTRITION

Protein

48.3g

Fat

22.6g

Carbs

7.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Asparagus

4 oz Chicken breast

3 large Eggs

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh chives

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and cut the stalks into 2-inch pieces.
3
On a parchment-lined baking sheet, toss the asparagus and cooked shredded chicken breast with olive oil, sea salt, black pepper, and garlic powder.
4
Spread the mixture into an even layer and roast in the oven for 8 minutes until the asparagus is bright green and slightly tender.
5
Remove the pan from the oven and use a spoon to create three small wells or nests within the asparagus and chicken mixture.
6
Carefully crack one egg into each of the three nests.
7
Return the baking sheet to the oven and bake for an additional 6 to 8 minutes, or until the egg whites are fully opaque and set but the yolks are still soft.
8
Remove from the oven and garnish immediately with freshly chopped chives before serving warm.