YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Fluffy Quinoa
Savor a beautifully balanced dish featuring crispy roasted chicken infused with zesty lemon and fresh herbs alongside tender roasted asparagus and fluffy quinoa. This dish delivers a delightful medley of textures and bright flavors, perfect for a wholesome dinner that fuels your body without compromising on taste.
INGREDIENTS
150 grams Chicken Breast
1 cup Asparagus (approx. 134g)
1/2 cup cooked Quinoa (approx. 93g)
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic (minced)
1 sprig Fresh Rosemary
1 sprig Fresh Thyme
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
Place the chicken breast in a shallow dish and pour half of the lemon-herb mixture over it, ensuring it is well coated. Set aside for 10-15 minutes for marinade absorption.
Meanwhile, trim the woody ends of the asparagus and toss with the remaining lemon-herb mixture.
Arrange the chicken and asparagus on a baking sheet lined with parchment paper.
Roast in the oven for 20-25 minutes or until the chicken is cooked through and the asparagus is tender and slightly crispy.
While the chicken and asparagus roast, rinse the quinoa under cold water. Combine quinoa with water in a small saucepan (using a 1:2 ratio of quinoa to water) and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork.
Plate the roasted chicken alongside a serving of quinoa and asparagus, and garnish with a squeeze of fresh lemon if desired.