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; 1 cup Asparagus spears; 0.25 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tsp Lemon zest; 1 tbsp Fresh lemon juice; 1 tsp Fresh thyme leaves; 0.25 tsp Sea salt; 0.25 tsp Ground black pepper; 1 clove Garlic

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 thyme, served alongside crisp roasted asparagus and fluffy quinoa for a bright and satisfying lunch.

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NUTRITION

Protein

54.5g

Fat

20.6g

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus spears

0.25 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Fresh lemon juice

1 tsp Fresh thyme leaves

0.25 tsp Sea salt

0.25 tsp Ground black pepper

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the asparagus spears with 0.5 tbsp of olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper on a baking sheet.
3
Roast the asparagus for 12-15 minutes until tender and slightly charred.
4
While asparagus roasts, season the chicken breast with the remaining salt, pepper, and fresh thyme.
5
Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat.
6
Sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.
7
During the last minute of cooking, add the minced garlic, lemon zest, and lemon juice to the pan, spooning the sauce over the chicken.
8
Plate the chicken with the roasted asparagus and cooked quinoa, drizzling any remaining pan juices over the top.