Name: Lemon Herb Roasted Chicken with 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 fresh lemon juice; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon zest

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 bright and nourishing meal.

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NUTRITION

Protein

51.6g

Fat

21.0g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and dried oregano.
3
Trim the woody ends off the asparagus and place the spears on the baking sheet alongside the chicken.
4
Drizzle the olive oil and fresh lemon juice over the chicken and asparagus, tossing the vegetables slightly to ensure they are well coated.
5
Roast in the center of the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.
6
Remove from the oven and let the chicken rest for 5 minutes before slicing.
7
Serve the sliced chicken and roasted asparagus over a bed of warm cooked quinoa, finishing the dish with a sprinkle of fresh lemon zest.