Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup asparagus; 0.5 cup cooked quinoa; 0.75 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 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 aromatic herbs, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

56.0g

Fat

18.8g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

0.75 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

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 mixing bowl, whisk together 0.5 tablespoon of olive oil, the lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.
3
Place the chicken breast on one side of the prepared baking sheet and brush thoroughly with half of the lemon-herb marinade.
4
Trim the woody ends off the asparagus and toss the spears with the remaining 0.25 tablespoon of olive oil and a small pinch of salt.
5
Arrange the asparagus in a single layer on the other side of the baking sheet.
6
Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.
7
Let the chicken rest for 5 minutes before slicing, then serve alongside the roasted asparagus over a bed of warm, fluffy quinoa.