Name: Lemon Herb Chicken with Roasted 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; 1 tbsp extra virgin olive oil; 0.25 cup cooked quinoa; 1 tbsp lemon juice; 1 tsp lemon zest; 1 clove garlic; 1 tsp dried oregano; 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

Pan-seared chicken breast infused with bright lemon and oregano, served alongside crisp-tender roasted asparagus and fluffy quinoa for a zesty and satisfying lunch.

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NUTRITION

Protein

54.4g

Fat

20.5g

Carbs

20.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

0.25 cup cooked quinoa

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus with 0.5 tablespoons of olive oil and a pinch of the sea salt and black pepper on the prepared sheet.
3
Roast the asparagus for 12-15 minutes until tender and slightly charred.
4
Season the chicken breast evenly on both sides with the dried oregano and the remaining sea salt and black pepper.
5
Heat the remaining 0.5 tablespoons of olive oil in a large skillet over medium-high heat.
6
Sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden.
7
Reduce the heat to low, add the minced garlic, lemon juice, and lemon zest to the skillet, stirring for 1 minute to glaze the chicken.
8
Serve the lemon-herb chicken alongside the roasted asparagus and the warm cooked quinoa.