Name: Lemon Herb Roasted Chicken Breast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Cooked quinoa; 1 cup Asparagus; 1 tsp Olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 tsp Fresh rosemary; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 Breast

Tender chicken breast roasted with zesty lemon and fragrant rosemary, served alongside fluffy quinoa and crisp asparagus for a vibrant, high-protein meal.

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NUTRITION

Protein

53.4g

Fat

12.1g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Asparagus

1 tsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Fresh rosemary

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 rimmed baking sheet with parchment paper for easy cleanup.
2
In a small glass bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, and finely chopped rosemary.
3
Place the chicken breast on one side of the baking sheet and brush with half of the prepared lemon-herb marinade.
4
Trim the woody ends off the asparagus, place them on the other side of the baking sheet, and toss with the remaining marinade.
5
Sprinkle the sea salt and black pepper evenly over both the chicken and the asparagus.
6
Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.
8
Serve the sliced chicken and roasted asparagus over the warm, fluffy quinoa.