Lemon Herb Baked 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 Herb Baked Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant plate featuring tender, lemon herb-infused baked chicken paired with lightly roasted asparagus and a side of fluffy quinoa. This dish delivers a balanced mix of lean protein, fresh greens, and wholesome grains, making it a satisfying meal that's both nutritious and delicious.

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NUTRITION

395kcal
Protein
47.1g
Fat
12g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Lemon Juice

2 tbsp Fresh Herbs (Thyme & Rosemary), chopped

1 cup Asparagus

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the fresh lemon juice, chopped herbs, and extra virgin olive oil.

  • 3

    Place the chicken breast on a baking sheet and brush with the lemon herb mixture. Season with salt and pepper to taste.

  • 4

    Arrange the asparagus around the chicken. Drizzle a little extra olive oil over the asparagus and season with a pinch of salt.

  • 5

    Bake in the preheated 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 baking, prepare the quinoa according to package instructions if not already pre-cooked.

  • 7

    Plate the baked chicken with roasted asparagus and a side of quinoa. Squeeze a little extra lemon over the top if desired and serve warm.

Lemon Herb Baked 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 Herb Baked Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant plate featuring tender, lemon herb-infused baked chicken paired with lightly roasted asparagus and a side of fluffy quinoa. This dish delivers a balanced mix of lean protein, fresh greens, and wholesome grains, making it a satisfying meal that's both nutritious and delicious.

NUTRITION

395kcal
Protein
47.1g
Fat
12g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Lemon Juice

2 tbsp Fresh Herbs (Thyme & Rosemary), chopped

1 cup Asparagus

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the fresh lemon juice, chopped herbs, and extra virgin olive oil.

  • 3

    Place the chicken breast on a baking sheet and brush with the lemon herb mixture. Season with salt and pepper to taste.

  • 4

    Arrange the asparagus around the chicken. Drizzle a little extra olive oil over the asparagus and season with a pinch of salt.

  • 5

    Bake in the preheated 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 baking, prepare the quinoa according to package instructions if not already pre-cooked.

  • 7

    Plate the baked chicken with roasted asparagus and a side of quinoa. Squeeze a little extra lemon over the top if desired and serve warm.