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; 0.25 cup dry quinoa; 1 tbsp olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 2 clove garlic; 1 tsp fresh rosemary; 1 tsp fresh thyme; 0.5 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 aromatic herbs, served alongside crisp-tender asparagus and fluffy quinoa for a bright and satisfying meal.

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NUTRITION

Protein

53.8g

Fat

22.1g

Carbs

39.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.25 cup dry quinoa

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Rinse the quinoa and cook in 0.5 cup water until fluffy, then set aside.
3
In a small bowl, whisk together half the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
4
Place the chicken breast on the prepared baking sheet and rub thoroughly with the herb oil mixture.
5
Toss the asparagus spears with the remaining olive oil and lemon zest until evenly coated.
6
Roast the chicken for 10 minutes, then add the asparagus to the pan in a single layer.
7
Continue roasting for 12-15 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
8
Squeeze fresh lemon juice over the chicken and asparagus before serving alongside the warm quinoa.