Lemon Herb Roasted Chicken with Crispy Asparagus

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

Lemon Herb Roasted Chicken with Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Asparagus

Savor a bright, aromatic dish featuring tender roasted chicken infused with zesty lemon and fresh herbs, perfectly paired with crispy asparagus and a side of fluffy quinoa. This balanced meal offers a delightful contrast in textures and flavors, making it a wholesome dinner option that delights the senses.

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NUTRITION

415kcal
Protein
42.3g
Fat
15.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

2 tsp Extra Virgin Olive Oil

1/2 medium Lemon

1/2 cup Cooked Quinoa

1 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a baking sheet and lightly coat with 1 tsp olive oil. Squeeze half a lemon over the chicken and sprinkle with freshly chopped thyme and rosemary, salt, and pepper.

  • 3

    Trim the asparagus and toss with the remaining olive oil, a pinch of salt, and pepper. Arrange the asparagus around the chicken on the baking sheet.

  • 4

    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 with crispy tips.

  • 5

    While the chicken and asparagus roast, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Plate the roasted chicken with asparagus alongside a serving of quinoa. Drizzle any pan juices over the top and garnish with a little extra fresh herb if desired. Serve warm.

Lemon Herb Roasted Chicken with Crispy Asparagus

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

Lemon Herb Roasted Chicken with Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Asparagus

Savor a bright, aromatic dish featuring tender roasted chicken infused with zesty lemon and fresh herbs, perfectly paired with crispy asparagus and a side of fluffy quinoa. This balanced meal offers a delightful contrast in textures and flavors, making it a wholesome dinner option that delights the senses.

NUTRITION

415kcal
Protein
42.3g
Fat
15.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

2 tsp Extra Virgin Olive Oil

1/2 medium Lemon

1/2 cup Cooked Quinoa

1 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a baking sheet and lightly coat with 1 tsp olive oil. Squeeze half a lemon over the chicken and sprinkle with freshly chopped thyme and rosemary, salt, and pepper.

  • 3

    Trim the asparagus and toss with the remaining olive oil, a pinch of salt, and pepper. Arrange the asparagus around the chicken on the baking sheet.

  • 4

    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 with crispy tips.

  • 5

    While the chicken and asparagus roast, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Plate the roasted chicken with asparagus alongside a serving of quinoa. Drizzle any pan juices over the top and garnish with a little extra fresh herb if desired. Serve warm.