Name: Lemon Herb Roasted Chicken with Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Jasmine rice, cooked; 1 cup Asparagus spears; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Fresh rosemary, chopped; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic, minced

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 Rice

Pan-seared chicken breast roasted with fragrant rosemary and lemon, served over fluffy jasmine rice with a side of crisp-tender steamed asparagus.

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NUTRITION

Protein

50.0g

Fat

19.8g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Jasmine rice, cooked

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Fresh rosemary, chopped

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Season the chicken breast evenly on both sides with sea salt, black pepper, and the chopped fresh rosemary.
3
Heat 0.5 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
4
Sear the chicken breast for 3-4 minutes per side until a golden-brown crust forms.
5
Add the minced garlic and lemon juice to the skillet, then transfer the skillet to the preheated oven.
6
Roast for 10-12 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
7
While the chicken is roasting, steam the asparagus spears for 4-5 minutes until they are bright green and crisp-tender.
8
Toss the steamed asparagus with the remaining 0.5 tablespoon of olive oil.
9
Serve the roasted chicken over the warm jasmine rice and plate with the asparagus, drizzling any remaining pan juices over the chicken.