Name: Lemon Herb Chicken with Roasted Asparagus and White Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.25 cup white rice; 1 cup asparagus; 0.25 tbsp extra virgin olive oil; 1 tbsp fresh 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 and White Rice

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 and White Rice

Pan-seared chicken breast infused with zesty lemon and fresh herbs, served over fluffy white rice with a side of tender, snap-crisp roasted asparagus.

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NUTRITION

Protein

56.2g

Fat

9.8g

Carbs

48.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.25 cup white rice

1 cup asparagus

0.25 tbsp extra virgin olive oil

1 tbsp fresh 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
Rinse the white rice and cook according to package instructions until fluffy and tender.
2
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
3
Trim the woody ends of the asparagus and toss with 0.5 tbsp olive oil, a pinch of salt, and pepper.
4
Spread the asparagus on the baking sheet and roast for 10-12 minutes until bright green and slightly tender.
5
Season the chicken breast evenly with dried oregano, salt, pepper, and minced garlic.
6
Heat the remaining 0.5 tbsp olive oil in a skillet over medium-high heat.
7
Sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden.
8
Pour the lemon juice and zest into the pan during the last minute of cooking to glaze the chicken.
9
Plate the chicken with the roasted asparagus and cooked white rice, drizzling any pan juices over the top.