Lemon Herb Roasted Chicken with Crispy Asparagus

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

Lemon Herb Roasted Chicken with Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Asparagus

Enjoy a vibrant plate of lemon-herb roasted chicken paired with crispy asparagus and a side of fluffy quinoa. The chicken is infused with bright lemon and aromatic herbs, while the asparagus is roasted to tender-crisp perfection, creating a balanced, flavorful meal.

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NUTRITION

375kcal
Protein
42.4g
Fat
10.6g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, Skinless

8 Asparagus Spears

1 tsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, chopped fresh herbs, minced garlic, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over it. Let it marinate for 10-15 minutes at room temperature.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper. Arrange the asparagus spears around the chicken and drizzle the extra virgin olive oil over the asparagus.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender yet crisp.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Plate the roasted chicken, crispy asparagus, and a side of fluffy quinoa. Serve immediately.

Lemon Herb Roasted Chicken with Crispy Asparagus

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

Lemon Herb Roasted Chicken with Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Asparagus

Enjoy a vibrant plate of lemon-herb roasted chicken paired with crispy asparagus and a side of fluffy quinoa. The chicken is infused with bright lemon and aromatic herbs, while the asparagus is roasted to tender-crisp perfection, creating a balanced, flavorful meal.

NUTRITION

375kcal
Protein
42.4g
Fat
10.6g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, Skinless

8 Asparagus Spears

1 tsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, chopped fresh herbs, minced garlic, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over it. Let it marinate for 10-15 minutes at room temperature.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper. Arrange the asparagus spears around the chicken and drizzle the extra virgin olive oil over the asparagus.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender yet crisp.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Plate the roasted chicken, crispy asparagus, and a side of fluffy quinoa. Serve immediately.