Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Quinoa

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

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Quinoa

Enjoy a bright and balanced meal featuring tender lemon herb-infused chicken paired with crisp, roasted asparagus and a side of fluffy quinoa. This sheet pan dish is effortlessly delicious and perfect for a satisfying dinner that aligns well with your protein and calorie goals.

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NUTRITION

380kcal
Protein
42.6g
Fat
10.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

1 piece (4 oz) Boneless Skinless Chicken Breast (113g)

1 cup Asparagus (134g)

1 teaspoon Extra Virgin Olive Oil (5g)

1/2 cup Cooked Quinoa (92g)

1 tablespoon Fresh Lemon Juice (15g)

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on one side of the sheet pan. Drizzle it with olive oil and lemon juice, then season with garlic powder, dried oregano, salt, and pepper.

  • 3

    Toss the asparagus with a light drizzle of olive oil, salt, and pepper, and spread it on the sheet pan alongside the chicken.

  • 4

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.

  • 5

    While the chicken and asparagus are baking, prepare 1/2 cup of cooked quinoa according to package instructions if not pre-cooked.

  • 6

    Plate the chicken with a side of roasted asparagus and quinoa. Optionally, drizzle a bit more lemon juice over the top for extra brightness.

  • 7

    Serve warm and enjoy your balanced, nutritious meal.

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Quinoa

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

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Quinoa

Enjoy a bright and balanced meal featuring tender lemon herb-infused chicken paired with crisp, roasted asparagus and a side of fluffy quinoa. This sheet pan dish is effortlessly delicious and perfect for a satisfying dinner that aligns well with your protein and calorie goals.

NUTRITION

380kcal
Protein
42.6g
Fat
10.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

1 piece (4 oz) Boneless Skinless Chicken Breast (113g)

1 cup Asparagus (134g)

1 teaspoon Extra Virgin Olive Oil (5g)

1/2 cup Cooked Quinoa (92g)

1 tablespoon Fresh Lemon Juice (15g)

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on one side of the sheet pan. Drizzle it with olive oil and lemon juice, then season with garlic powder, dried oregano, salt, and pepper.

  • 3

    Toss the asparagus with a light drizzle of olive oil, salt, and pepper, and spread it on the sheet pan alongside the chicken.

  • 4

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.

  • 5

    While the chicken and asparagus are baking, prepare 1/2 cup of cooked quinoa according to package instructions if not pre-cooked.

  • 6

    Plate the chicken with a side of roasted asparagus and quinoa. Optionally, drizzle a bit more lemon juice over the top for extra brightness.

  • 7

    Serve warm and enjoy your balanced, nutritious meal.