Name: Baked Lemon Herb Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup asparagus spears; 0.5 cup cherry tomatoes; 0.5 cup cooked quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Lemon Herb Chicken

Tender chicken breast baked with a zesty lemon-herb marinade, served alongside crisp roasted asparagus and colorful cherry tomatoes over a bed of fluffy quinoa.

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NUTRITION

Protein

57.8g

Fat

15.5g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 cup cherry tomatoes

0.5 cup cooked quinoa

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.
3
Place the chicken breast on one side of the baking sheet and arrange the asparagus spears and cherry tomatoes on the other side.
4
Brush the lemon-herb marinade generously over both sides of the chicken and drizzle the remaining mixture over the vegetables, tossing them gently to ensure they are evenly coated.
5
Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
6
Remove from the oven and let the chicken rest for 5 minutes before slicing and serving over the warm cooked quinoa.