Crispy Lemon Herb Chicken with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Asparagus

Savor juicy, crispy lemon herb chicken paired with tender roasted asparagus and a side of fluffy quinoa. This balanced dish offers an enticing medley of zesty citrus, fragrant herbs, and a satisfying crunch, making it a flavorful option for a nourishing meal.

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NUTRITION

349kcal
Protein
39.2g
Fat
10.4g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it with salt, pepper, and chopped fresh herbs.

  • 3

    Heat a non-stick skillet over medium-high heat and add a teaspoon of olive oil. Sear the chicken on both sides until golden, about 2-3 minutes per side.

  • 4

    Transfer the seared chicken to the baking sheet. Drizzle with lemon juice and sprinkle any remaining herbs over the top.

  • 5

    Place trimmed asparagus on the same baking sheet, drizzle lightly with olive oil, and season with salt and pepper.

  • 6

    Roast in the oven for about 15-18 minutes, until the chicken is cooked through (internal temperature of 165°F) and asparagus is tender.

  • 7

    Meanwhile, prepare quinoa according to package instructions if not already cooked.

  • 8

    Serve the crispy lemon herb chicken atop a bed of quinoa with roasted asparagus on the side.

Crispy Lemon Herb Chicken with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Asparagus

Savor juicy, crispy lemon herb chicken paired with tender roasted asparagus and a side of fluffy quinoa. This balanced dish offers an enticing medley of zesty citrus, fragrant herbs, and a satisfying crunch, making it a flavorful option for a nourishing meal.

NUTRITION

349kcal
Protein
39.2g
Fat
10.4g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it with salt, pepper, and chopped fresh herbs.

  • 3

    Heat a non-stick skillet over medium-high heat and add a teaspoon of olive oil. Sear the chicken on both sides until golden, about 2-3 minutes per side.

  • 4

    Transfer the seared chicken to the baking sheet. Drizzle with lemon juice and sprinkle any remaining herbs over the top.

  • 5

    Place trimmed asparagus on the same baking sheet, drizzle lightly with olive oil, and season with salt and pepper.

  • 6

    Roast in the oven for about 15-18 minutes, until the chicken is cooked through (internal temperature of 165°F) and asparagus is tender.

  • 7

    Meanwhile, prepare quinoa according to package instructions if not already cooked.

  • 8

    Serve the crispy lemon herb chicken atop a bed of quinoa with roasted asparagus on the side.