Crispy 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.

Crispy Lemon Herb Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Asparagus and Quinoa

Delight in a balanced plate of crispy lemon herb chicken paired with tender roasted asparagus and a light serving of quinoa. This dish harmonizes zesty lemon, fragrant herbs, and a hint of olive oil for a meal that's both satisfying and refreshingly clean, perfect for a nutritious dinner.

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NUTRITION

370kcal
Protein
42g
Fat
10.8g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Boneless Skinless Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Mixed Italian Herbs

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed Italian herbs.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the olive oil and sear the chicken for about 3 minutes on each side until a golden crispy crust forms.

  • 4

    Transfer the chicken to a baking sheet and finish cooking in the oven for an additional 8-10 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is in the oven, toss the asparagus with a little salt, pepper, and the lemon juice. Spread them out on a separate baking sheet and roast for about 10 minutes until tender.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    Once the chicken and asparagus are done, plate them alongside the quinoa.

  • 8

    Squeeze any remaining lemon juice over the chicken for an extra burst of flavor and serve immediately.

Crispy 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.

Crispy Lemon Herb Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Asparagus and Quinoa

Delight in a balanced plate of crispy lemon herb chicken paired with tender roasted asparagus and a light serving of quinoa. This dish harmonizes zesty lemon, fragrant herbs, and a hint of olive oil for a meal that's both satisfying and refreshingly clean, perfect for a nutritious dinner.

NUTRITION

370kcal
Protein
42g
Fat
10.8g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Boneless Skinless Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Mixed Italian Herbs

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed Italian herbs.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the olive oil and sear the chicken for about 3 minutes on each side until a golden crispy crust forms.

  • 4

    Transfer the chicken to a baking sheet and finish cooking in the oven for an additional 8-10 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is in the oven, toss the asparagus with a little salt, pepper, and the lemon juice. Spread them out on a separate baking sheet and roast for about 10 minutes until tender.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    Once the chicken and asparagus are done, plate them alongside the quinoa.

  • 8

    Squeeze any remaining lemon juice over the chicken for an extra burst of flavor and serve immediately.