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

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Quinoa

Enjoy a satisfying plate of crispy roasted chicken infused with bright lemon and aromatic herbs, served alongside tender roasted asparagus and fluffy quinoa for a balanced, flavorful dinner.

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NUTRITION

340kcal
Protein
32.2g
Fat
12.2g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

6 asparagus spears

1/2 cup Cooked Quinoa

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix together the olive oil, lemon juice, and chopped fresh herbs. Season with salt and pepper, if desired.

  • 3

    Pat the chicken breast dry, then rub it with the prepared lemon-herb mixture.

  • 4

    Place the chicken breast on a baking sheet. Arrange the asparagus spears around the chicken and drizzle them lightly with any remaining herb dressing.

  • 5

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

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa if not already cooked.

  • 7

    Serve the roasted chicken sliced over a bed of quinoa with roasted asparagus on the side.

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

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Quinoa

Enjoy a satisfying plate of crispy roasted chicken infused with bright lemon and aromatic herbs, served alongside tender roasted asparagus and fluffy quinoa for a balanced, flavorful dinner.

NUTRITION

340kcal
Protein
32.2g
Fat
12.2g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

6 asparagus spears

1/2 cup Cooked Quinoa

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix together the olive oil, lemon juice, and chopped fresh herbs. Season with salt and pepper, if desired.

  • 3

    Pat the chicken breast dry, then rub it with the prepared lemon-herb mixture.

  • 4

    Place the chicken breast on a baking sheet. Arrange the asparagus spears around the chicken and drizzle them lightly with any remaining herb dressing.

  • 5

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

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa if not already cooked.

  • 7

    Serve the roasted chicken sliced over a bed of quinoa with roasted asparagus on the side.