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

A bright and flavorful dish featuring a crispy, lemon-herb marinated chicken breast paired with tender roasted asparagus and a light serving of quinoa. The seasoning and slight crunch from the almond flour coating elevate this dish into a satisfying, nutrient-packed meal perfect for any time of day.

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NUTRITION

370kcal
Protein
42.8g
Fat
11.5g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Almond Flour

2 tbsp Lemon Juice

1 tsp Fresh Thyme

1 tsp Fresh Oregano

1 tsp Garlic Powder

Salt and Black Pepper, to taste

1 cup Asparagus

1/2 cup Quinoa (cooked)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow dish, combine lemon juice, fresh thyme, fresh oregano, garlic powder, salt, and pepper to create the marinade.

  • 3

    Coat the chicken breast with the marinade, then lightly dredge in almond flour, pressing gently to adhere.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 2 minutes on each side until golden, then transfer to a baking sheet.

  • 5

    Trim the ends off the asparagus and toss with olive oil, salt, and pepper. Arrange on a separate baking tray.

  • 6

    Place both the chicken and asparagus in the oven. Roast the asparagus for 10-12 minutes and bake the chicken for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 7

    While the chicken and asparagus are cooking, prepare quinoa as per package instructions, then measure out 1/2 cup cooked quinoa.

  • 8

    Plate the chicken alongside roasted asparagus and quinoa. Squeeze a little extra lemon over the chicken if desired and serve.

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

A bright and flavorful dish featuring a crispy, lemon-herb marinated chicken breast paired with tender roasted asparagus and a light serving of quinoa. The seasoning and slight crunch from the almond flour coating elevate this dish into a satisfying, nutrient-packed meal perfect for any time of day.

NUTRITION

370kcal
Protein
42.8g
Fat
11.5g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Almond Flour

2 tbsp Lemon Juice

1 tsp Fresh Thyme

1 tsp Fresh Oregano

1 tsp Garlic Powder

Salt and Black Pepper, to taste

1 cup Asparagus

1/2 cup Quinoa (cooked)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow dish, combine lemon juice, fresh thyme, fresh oregano, garlic powder, salt, and pepper to create the marinade.

  • 3

    Coat the chicken breast with the marinade, then lightly dredge in almond flour, pressing gently to adhere.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 2 minutes on each side until golden, then transfer to a baking sheet.

  • 5

    Trim the ends off the asparagus and toss with olive oil, salt, and pepper. Arrange on a separate baking tray.

  • 6

    Place both the chicken and asparagus in the oven. Roast the asparagus for 10-12 minutes and bake the chicken for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 7

    While the chicken and asparagus are cooking, prepare quinoa as per package instructions, then measure out 1/2 cup cooked quinoa.

  • 8

    Plate the chicken alongside roasted asparagus and quinoa. Squeeze a little extra lemon over the chicken if desired and serve.