Name: Lemon Herb Chicken with Roasted 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 Extra virgin olive oil; 1 tbsp Lemon juice; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley

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 infused with zesty lemon and fresh herbs served alongside tender roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

51.8g

Fat

21.0g

Carbs

28.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and place them on a rimmed baking sheet.
3
Drizzle the asparagus with 0.5 tbsp of olive oil and season with half of the sea salt and black pepper.
4
Season the chicken breast on both sides with the dried oregano, garlic powder, and the remaining salt and pepper.
5
Heat the remaining 0.5 tbsp of olive oil in a large oven-safe skillet over medium-high heat.
6
Sear the chicken for 3-4 minutes until a golden-brown crust forms, then flip the breast.
7
Place the skillet and the asparagus tray into the oven; roast for 10-12 minutes until the chicken reaches an internal temperature of 165°F.
8
Remove from the oven and immediately drizzle the fresh lemon juice over the chicken and asparagus.
9
Serve the chicken and roasted asparagus over the warm cooked quinoa and garnish with chopped fresh parsley.