Lemon-Herb Roasted Chicken with Crispy Asparagus and Fluffy Quinoa

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

Lemon-Herb Roasted Chicken with Crispy Asparagus and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Asparagus and Fluffy Quinoa

Savor a delightful balance of zesty lemon-infused roasted chicken paired with crisp asparagus spears and a serving of fluffy quinoa. This dish combines the vibrant flavors of fresh herbs and citrus with a perfect crunch, promising a satisfying meal that's not only delicious but also balanced in protein and calories.

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NUTRITION

341kcal
Protein
39.3g
Fat
10.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

8 Asparagus Spears

0.5 cup Cooked Quinoa

1 teaspoon Olive Oil

Juice of 1/2 Lemon

1 tablespoon Mixed Herbs (Thyme & Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the chicken breast on a baking sheet and drizzle with olive oil and lemon juice. Season with mixed herbs, salt, and pepper.

  • 3

    Arrange the asparagus spears around the chicken. Toss lightly to coat the asparagus in olive oil, lemon juice, and a pinch of salt and pepper.

  • 4

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus are tender with crispy tips.

  • 5

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions until fluffy.

  • 6

    Plate the quinoa as a base, then slice the chicken breast and arrange over the quinoa alongside the crispy asparagus. Garnish with any remaining lemon juice or fresh herbs if desired.

Lemon-Herb Roasted Chicken with Crispy Asparagus and Fluffy Quinoa

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

Lemon-Herb Roasted Chicken with Crispy Asparagus and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Asparagus and Fluffy Quinoa

Savor a delightful balance of zesty lemon-infused roasted chicken paired with crisp asparagus spears and a serving of fluffy quinoa. This dish combines the vibrant flavors of fresh herbs and citrus with a perfect crunch, promising a satisfying meal that's not only delicious but also balanced in protein and calories.

NUTRITION

341kcal
Protein
39.3g
Fat
10.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

8 Asparagus Spears

0.5 cup Cooked Quinoa

1 teaspoon Olive Oil

Juice of 1/2 Lemon

1 tablespoon Mixed Herbs (Thyme & Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the chicken breast on a baking sheet and drizzle with olive oil and lemon juice. Season with mixed herbs, salt, and pepper.

  • 3

    Arrange the asparagus spears around the chicken. Toss lightly to coat the asparagus in olive oil, lemon juice, and a pinch of salt and pepper.

  • 4

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus are tender with crispy tips.

  • 5

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions until fluffy.

  • 6

    Plate the quinoa as a base, then slice the chicken breast and arrange over the quinoa alongside the crispy asparagus. Garnish with any remaining lemon juice or fresh herbs if desired.