Name: Lemon Herb Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 6 oz asparagus; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 0.5 whole lemon; 2 cloves garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon Herb Chicken with Roasted 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 Chicken with Roasted Asparagus

Pan-seared chicken breast seasoned with aromatic herbs and zesty lemon, served alongside crisp-tender roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

57.3g

Fat

22.9g

Carbs

34.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

6 oz asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves 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 trim the woody ends off the asparagus spears.
2
In a small bowl, whisk together the minced garlic, half of the olive oil, lemon juice, dried oregano, sea salt, and black pepper.
3
Place the asparagus on a parchment-lined baking sheet and toss with half of the lemon-garlic marinade.
4
Thoroughly coat the chicken breast with the remaining marinade on both sides.
5
Heat the remaining olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 3 minutes per side until golden.
6
Transfer the skillet and the asparagus baking sheet to the oven and roast for 10-12 minutes until the chicken is cooked through.
7
Serve the sliced chicken and crisp-tender asparagus over a bed of warm, fluffy quinoa.