Name: Lemon Herb Roasted Chicken and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Garlic powder; 1 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley

Lemon Herb Roasted Chicken and 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 and Asparagus

Roasted chicken breast infused with zesty lemon and aromatic herbs, served alongside crisp-tender asparagus for a vibrant and satisfying meal.

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NUTRITION

Protein

52.7g

Fat

20.3g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Garlic powder

1 tsp Dried oregano

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 (200°C) and line a large baking sheet with parchment paper.
2
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, garlic powder, dried oregano, sea salt, and black pepper.
3
Place the chicken breast on one side of the prepared baking sheet and brush both sides with half of the lemon-herb oil mixture.
4
Roast the chicken in the oven for 10 minutes.
5
Remove the baking sheet and place the asparagus spears on the empty side. Drizzle the remaining herb oil over the asparagus and toss lightly to coat.
6
Return the pan to the oven and roast for another 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
7
Serve the roasted chicken and asparagus over a bed of warm cooked quinoa, garnishing with freshly chopped parsley for a bright finish.