Lemon Garlic Chicken with Roasted Asparagus and Quinoa

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

Lemon Garlic Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant plate of tender lemon garlic chicken paired with roasted asparagus and a serving of fluffy quinoa. The bright, zesty marinade complements the savory chicken, while the asparagus and quinoa add wholesome texture and flavor, making this meal both delicious and nutritious.

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NUTRITION

333kcal
Protein
42.3g
Fat
6g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Asparagus

1 tbsp Lemon Juice

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    Place the chicken breast in a shallow dish and pour the lemon garlic mixture over it. Let it marinate for at least 15 minutes.

  • 4

    On a baking sheet, toss the asparagus with a light spray of cooking oil (optional) and season with a pinch of salt and pepper.

  • 5

    Place the marinated chicken breast on the baking sheet alongside the asparagus.

  • 6

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

  • 7

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

  • 8

    To serve, slice the chicken and plate with a portion of quinoa and roasted asparagus. Drizzle any remaining pan juices over the top for extra flavor.

Lemon Garlic Chicken with Roasted Asparagus and Quinoa

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

Lemon Garlic Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant plate of tender lemon garlic chicken paired with roasted asparagus and a serving of fluffy quinoa. The bright, zesty marinade complements the savory chicken, while the asparagus and quinoa add wholesome texture and flavor, making this meal both delicious and nutritious.

NUTRITION

333kcal
Protein
42.3g
Fat
6g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Asparagus

1 tbsp Lemon Juice

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    Place the chicken breast in a shallow dish and pour the lemon garlic mixture over it. Let it marinate for at least 15 minutes.

  • 4

    On a baking sheet, toss the asparagus with a light spray of cooking oil (optional) and season with a pinch of salt and pepper.

  • 5

    Place the marinated chicken breast on the baking sheet alongside the asparagus.

  • 6

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

  • 7

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

  • 8

    To serve, slice the chicken and plate with a portion of quinoa and roasted asparagus. Drizzle any remaining pan juices over the top for extra flavor.