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 Boneless skinless chicken breast; 1 cup Asparagus spears; 0.5 cup Cooked quinoa; 0.75 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

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 a zesty lemon-herb rub and crisp asparagus spears for a vibrant, citrusy finish.

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NUTRITION

Protein

56.5g

Fat

18.9g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless skinless chicken breast

1 cup Asparagus spears

0.5 cup Cooked quinoa

0.75 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

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.
3
Place the chicken breast and trimmed asparagus spears onto the prepared baking sheet in a single layer.
4
Brush the lemon-herb marinade generously over both sides of the chicken and toss the asparagus to coat evenly.
5
Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.
6
Serve the roasted chicken and asparagus over a bed of warm cooked quinoa, drizzling any remaining pan juices over the top.