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

Lemon Herb Roasted Chicken with Asparagus

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 Asparagus

Tender chicken breast roasted with zesty lemon and fragrant oregano, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant, nourishing meal.

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NUTRITION

Protein

52.7g

Fat

20.9g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Olive oil

1 tsp Lemon zest

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
3
Place the chicken breast on one side of the prepared baking sheet and the trimmed asparagus on the other side.
4
Drizzle the lemon-herb marinade over the chicken and asparagus, using a brush or your hands to ensure the chicken is fully coated and the asparagus is tossed well.
5
Roast in the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.
6
Remove from the oven and let the chicken rest for 5 minutes before slicing.
7
Serve the sliced chicken and roasted asparagus over a bed of warm cooked quinoa.