Name: Lemon-Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Chicken breast; 0.5 lb Asparagus; 1 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 2 cloves Garlic; 1 tsp Dried oregano; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

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

Oven-roasted chicken breasts infused with zesty lemon and aromatic herbs, served alongside crisp-tender asparagus and quinoa for a bright and satisfying meal.

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NUTRITION

Protein

84.1g

Fat

27.4g

Carbs

54.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken breast

0.5 lb Asparagus

1 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.
3
Place the chicken breasts and trimmed asparagus on a large sheet pan.
4
Drizzle the lemon-herb marinade over the chicken and asparagus, tossing the vegetables to coat them evenly.
5
Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F.
6
Serve the roasted chicken and asparagus over a bed of warm cooked quinoa and garnish with fresh parsley.