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

Sheet-pan roasted chicken breast infused with zesty lemon and earthy oregano, paired with snap-crisp asparagus and fluffy quinoa for a clean, high-protein meal.

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NUTRITION

Protein

56.0g

Fat

22.5g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
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 toss the spears in a bowl with half of the olive oil and a pinch of salt.
4
Place the seasoned chicken on the prepared baking sheet and roast for 10 minutes.
5
Carefully add the asparagus to the same sheet pan, spreading them in a single layer, and roast for an additional 12 minutes until the chicken reaches an internal temperature of 165°F.
6
Remove from the oven, drizzle the chicken and vegetables with fresh lemon juice and the remaining olive oil.
7
Serve immediately over the warm cooked quinoa and garnish with freshly chopped parsley.