Crispy Pistachio-Crusted Chicken with Lemon-Herb Quinoa and Roasted Asparagus

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

Crispy Pistachio-Crusted Chicken with Lemon-Herb Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Chicken with Lemon-Herb Quinoa and Roasted Asparagus

Savor a delightful medley featuring a tender chicken breast encrusted with crunchy pistachios, paired with fragrant lemon-herb quinoa and perfectly roasted asparagus spears. This balanced dish delivers a satisfying mix of textures and vibrant flavors, making it an ideal option for a clean, wholesome dinner.

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NUTRITION

460kcal
Protein
38.4g
Fat
21g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 ounce Unsalted Pistachios, crushed

0.5 cup cooked Quinoa

6 spears Asparagus

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley, chopped

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the asparagus and prepare a baking sheet lined with parchment paper.

  • 2

    Season the chicken breast with salt and pepper. Set aside.

  • 3

    In a small bowl, crush the unsalted pistachios until they form a coarse meal. Press the chicken breast into the crushed pistachios to form an even crust.

  • 4

    Place the pistachio-crusted chicken on a lightly greased oven-safe skillet and bake for 18-20 minutes or until the internal temperature reaches 165°F.

  • 5

    Meanwhile, cook quinoa according to package instructions. Once cooked, stir in lemon juice, chopped fresh parsley, and a drizzle of olive oil. Season with salt and pepper to taste.

  • 6

    Trim the ends of the asparagus and toss them with a pinch of salt, pepper, and a few drops of olive oil. Spread them on the prepared baking sheet and roast in the oven for 10-12 minutes until tender and slightly charred.

  • 7

    Plate the dish by placing a serving of lemon-herb quinoa, topping it with the crispy pistachio-crusted chicken, and arranging the roasted asparagus on the side. Enjoy your balanced, flavorful meal!

Crispy Pistachio-Crusted Chicken with Lemon-Herb Quinoa and Roasted Asparagus

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

Crispy Pistachio-Crusted Chicken with Lemon-Herb Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Chicken with Lemon-Herb Quinoa and Roasted Asparagus

Savor a delightful medley featuring a tender chicken breast encrusted with crunchy pistachios, paired with fragrant lemon-herb quinoa and perfectly roasted asparagus spears. This balanced dish delivers a satisfying mix of textures and vibrant flavors, making it an ideal option for a clean, wholesome dinner.

NUTRITION

460kcal
Protein
38.4g
Fat
21g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 ounce Unsalted Pistachios, crushed

0.5 cup cooked Quinoa

6 spears Asparagus

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley, chopped

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the asparagus and prepare a baking sheet lined with parchment paper.

  • 2

    Season the chicken breast with salt and pepper. Set aside.

  • 3

    In a small bowl, crush the unsalted pistachios until they form a coarse meal. Press the chicken breast into the crushed pistachios to form an even crust.

  • 4

    Place the pistachio-crusted chicken on a lightly greased oven-safe skillet and bake for 18-20 minutes or until the internal temperature reaches 165°F.

  • 5

    Meanwhile, cook quinoa according to package instructions. Once cooked, stir in lemon juice, chopped fresh parsley, and a drizzle of olive oil. Season with salt and pepper to taste.

  • 6

    Trim the ends of the asparagus and toss them with a pinch of salt, pepper, and a few drops of olive oil. Spread them on the prepared baking sheet and roast in the oven for 10-12 minutes until tender and slightly charred.

  • 7

    Plate the dish by placing a serving of lemon-herb quinoa, topping it with the crispy pistachio-crusted chicken, and arranging the roasted asparagus on the side. Enjoy your balanced, flavorful meal!