Crispy Lemon Herb 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 Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Asparagus and Quinoa

Savor a wonderfully crispy, lemon herb chicken paired with tender roasted asparagus and a side of fluffy quinoa. The dish delivers a delightful medley of bright citrus, aromatic herbs, and satisfying textures. It's a nutrient-packed meal perfect for any dinner table.

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NUTRITION

373kcal
Protein
37.8g
Fat
10.9g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

6 spears Asparagus (100g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

0.5 cup Cooked Quinoa (93g)

1 tsp Garlic Powder (3g)

1 tsp Dried Oregano (1g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry with a paper towel. Season both sides with garlic powder, dried oregano, salt, and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for 2-3 minutes on each side until golden brown.

  • 4

    Place the seared chicken on a baking sheet.

  • 5

    In a bowl, toss the asparagus with olive oil, lemon juice, salt, and pepper. Spread them out on the baking sheet alongside the chicken.

  • 6

    Bake in the oven for 12-15 minutes or until the chicken is cooked through and the asparagus is tender and slightly crispy.

  • 7

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

  • 8

    Serve the crispy lemon herb chicken with roasted asparagus on a bed of quinoa, drizzling any pan juices over the top for extra flavor.

Crispy Lemon Herb 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 Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Asparagus and Quinoa

Savor a wonderfully crispy, lemon herb chicken paired with tender roasted asparagus and a side of fluffy quinoa. The dish delivers a delightful medley of bright citrus, aromatic herbs, and satisfying textures. It's a nutrient-packed meal perfect for any dinner table.

NUTRITION

373kcal
Protein
37.8g
Fat
10.9g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

6 spears Asparagus (100g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

0.5 cup Cooked Quinoa (93g)

1 tsp Garlic Powder (3g)

1 tsp Dried Oregano (1g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry with a paper towel. Season both sides with garlic powder, dried oregano, salt, and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for 2-3 minutes on each side until golden brown.

  • 4

    Place the seared chicken on a baking sheet.

  • 5

    In a bowl, toss the asparagus with olive oil, lemon juice, salt, and pepper. Spread them out on the baking sheet alongside the chicken.

  • 6

    Bake in the oven for 12-15 minutes or until the chicken is cooked through and the asparagus is tender and slightly crispy.

  • 7

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

  • 8

    Serve the crispy lemon herb chicken with roasted asparagus on a bed of quinoa, drizzling any pan juices over the top for extra flavor.