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; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 1 tsp fresh rosemary; 0.25 tsp sea salt; 0.25 tsp black pepper; 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 with Rice

Roasted chicken breast seasoned with aromatic rosemary and lemon, served alongside fluffy jasmine rice and crisp-tender asparagus.

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NUTRITION

Protein

51.4g

Fat

13.1g

Carbs

50.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 cup cooked jasmine rice

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

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
Mince the garlic clove and finely chop the fresh rosemary leaves.
3
In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, rosemary, sea salt, and black pepper.
4
Place the chicken breast and the trimmed asparagus spears onto the prepared baking sheet.
5
Brush the lemon-herb marinade generously over both the chicken and the asparagus until evenly coated.
6
Roast in the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is vibrant and tender.
7
Remove from the oven and let the chicken rest for 3 minutes before slicing.
8
Serve the sliced chicken and roasted asparagus over a bed of warm, fluffy jasmine rice.