Creamy 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.

Creamy Lemon Herb Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Roasted Asparagus and Quinoa

Enjoy a light yet satisfying dish featuring tender roasted chicken bathed in a creamy lemon herb sauce, paired with perfectly roasted asparagus and fluffy quinoa for a balanced and refreshing meal experience. The zesty notes from lemon and fresh herbs elevate this dish, making it a nutritious choice that delights the palate.

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NUTRITION

411kcal
Protein
57.1g
Fat
7.2g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, roasted

1/2 cup cooked Quinoa

1 cup roasted Asparagus

1/4 cup nonfat Greek Yogurt

1 tbsp fresh Lemon Juice

1 tbsp mixed Fresh Herbs (Parsley and Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast lightly with salt, pepper, and a pinch of your favorite herbs.

  • 3

    Place the chicken on a baking tray and roast in the oven for about 20-25 minutes or until cooked through.

  • 4

    Meanwhile, toss asparagus with a drizzle of olive oil, salt, and pepper. Spread them on a separate tray and roast for 12-15 minutes until tender.

  • 5

    In a small bowl, mix nonfat Greek yogurt with fresh lemon juice and chopped mixed herbs to create a creamy lemon herb sauce.

  • 6

    Prepare the quinoa according to package instructions if not already cooked. Fluff with a fork once done.

  • 7

    Plate the roasted chicken, add a serving of quinoa and roasted asparagus on the side, and drizzle the creamy lemon herb sauce over the chicken.

  • 8

    Garnish with extra herbs if desired and serve warm.

Creamy 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.

Creamy Lemon Herb Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Roasted Asparagus and Quinoa

Enjoy a light yet satisfying dish featuring tender roasted chicken bathed in a creamy lemon herb sauce, paired with perfectly roasted asparagus and fluffy quinoa for a balanced and refreshing meal experience. The zesty notes from lemon and fresh herbs elevate this dish, making it a nutritious choice that delights the palate.

NUTRITION

411kcal
Protein
57.1g
Fat
7.2g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, roasted

1/2 cup cooked Quinoa

1 cup roasted Asparagus

1/4 cup nonfat Greek Yogurt

1 tbsp fresh Lemon Juice

1 tbsp mixed Fresh Herbs (Parsley and Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast lightly with salt, pepper, and a pinch of your favorite herbs.

  • 3

    Place the chicken on a baking tray and roast in the oven for about 20-25 minutes or until cooked through.

  • 4

    Meanwhile, toss asparagus with a drizzle of olive oil, salt, and pepper. Spread them on a separate tray and roast for 12-15 minutes until tender.

  • 5

    In a small bowl, mix nonfat Greek yogurt with fresh lemon juice and chopped mixed herbs to create a creamy lemon herb sauce.

  • 6

    Prepare the quinoa according to package instructions if not already cooked. Fluff with a fork once done.

  • 7

    Plate the roasted chicken, add a serving of quinoa and roasted asparagus on the side, and drizzle the creamy lemon herb sauce over the chicken.

  • 8

    Garnish with extra herbs if desired and serve warm.