Name: Lemon Herb Chicken with Roasted 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 Lemon juice; 1 tsp Dried oregano; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Tender chicken breast pan-seared with fragrant lemon and fresh herbs, served alongside crisp roasted asparagus and nutty quinoa for a bright and satisfying lunch.

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NUTRITION

Protein

52.0g

Fat

21.1g

Carbs

30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss them on the baking sheet with 0.5 tbsp of olive oil and a pinch of sea salt.
3
Roast the asparagus for 12-15 minutes until tender and slightly charred.
4
While the asparagus roasts, season the chicken breast with lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
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 golden brown and the internal temperature reaches 165°F.
7
Let the chicken rest for 3 minutes before slicing.
8
Serve the sliced chicken alongside the roasted asparagus and warm quinoa.