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

Savor a vibrant plate of crispy roasted chicken breast infused with zesty lemon and aromatic herbs, accompanied by tender roasted asparagus and fluffy quinoa. Each bite bursts with fresh, well-balanced flavors, offering a satisfying and nutritious meal perfect for dinner.

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NUTRITION

372kcal
Protein
42g
Fat
10.5g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry with paper towels. Drizzle with lemon juice and olive oil, then season with mixed herbs, salt, and pepper.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper.

  • 4

    In a bowl, toss the asparagus with a dash of olive oil, salt, and pepper.

  • 5

    Arrange the asparagus on another section of the baking tray or a separate tray.

  • 6

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

  • 7

    While the chicken is roasting, prepare the quinoa according to package instructions if not pre-cooked.

  • 8

    To serve, slice the chicken and plate alongside a serving of quinoa and roasted asparagus.

  • 9

    Enjoy your balanced and flavorful meal!

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

Savor a vibrant plate of crispy roasted chicken breast infused with zesty lemon and aromatic herbs, accompanied by tender roasted asparagus and fluffy quinoa. Each bite bursts with fresh, well-balanced flavors, offering a satisfying and nutritious meal perfect for dinner.

NUTRITION

372kcal
Protein
42g
Fat
10.5g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry with paper towels. Drizzle with lemon juice and olive oil, then season with mixed herbs, salt, and pepper.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper.

  • 4

    In a bowl, toss the asparagus with a dash of olive oil, salt, and pepper.

  • 5

    Arrange the asparagus on another section of the baking tray or a separate tray.

  • 6

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

  • 7

    While the chicken is roasting, prepare the quinoa according to package instructions if not pre-cooked.

  • 8

    To serve, slice the chicken and plate alongside a serving of quinoa and roasted asparagus.

  • 9

    Enjoy your balanced and flavorful meal!