Lemon-Herb Roasted Chicken with Crispy Roasted Asparagus and Fluffy Quinoa

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

Lemon-Herb Roasted Chicken with Crispy Roasted Asparagus and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Roasted Asparagus and Fluffy Quinoa

Enjoy a savory, balanced meal featuring tender lemon-herb roasted chicken paired with crispy roasted asparagus and a side of fluffy quinoa. The zesty lemon and aromatic herbs elevate the naturally rich flavors of the chicken, while the light, roasted asparagus and nutty quinoa complete this wholesome plate that's both nutrient-packed and satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

375kcal
Protein
42.5g
Fat
10.6g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

8 spears Asparagus

1/2 cup Cooked Quinoa

1 tsp Extra Virgin Olive Oil

1/2 Lemon

Fresh Herbs & Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and rub with a drizzle of olive oil, freshly squeezed lemon juice, chopped herbs, minced garlic, salt, and pepper.

  • 3

    Place the seasoned chicken breast on a baking tray and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    Meanwhile, trim the woody ends off the asparagus. Toss the asparagus with a little olive oil, salt, and pepper; spread them in a single layer on another baking tray.

  • 5

    Roast the asparagus in the oven for 10-15 minutes until they are crisp-tender and lightly browned.

  • 6

    If you haven't cooked the quinoa yet, prepare it according to package instructions until it becomes fluffy.

  • 7

    Plate the roasted chicken alongside the quinoa and top with the crispy asparagus. Squeeze a little extra lemon juice over the top before serving for an extra burst of flavor.

Lemon-Herb Roasted Chicken with Crispy Roasted Asparagus and Fluffy Quinoa

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

Lemon-Herb Roasted Chicken with Crispy Roasted Asparagus and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Roasted Asparagus and Fluffy Quinoa

Enjoy a savory, balanced meal featuring tender lemon-herb roasted chicken paired with crispy roasted asparagus and a side of fluffy quinoa. The zesty lemon and aromatic herbs elevate the naturally rich flavors of the chicken, while the light, roasted asparagus and nutty quinoa complete this wholesome plate that's both nutrient-packed and satisfying.

NUTRITION

375kcal
Protein
42.5g
Fat
10.6g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

8 spears Asparagus

1/2 cup Cooked Quinoa

1 tsp Extra Virgin Olive Oil

1/2 Lemon

Fresh Herbs & Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and rub with a drizzle of olive oil, freshly squeezed lemon juice, chopped herbs, minced garlic, salt, and pepper.

  • 3

    Place the seasoned chicken breast on a baking tray and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    Meanwhile, trim the woody ends off the asparagus. Toss the asparagus with a little olive oil, salt, and pepper; spread them in a single layer on another baking tray.

  • 5

    Roast the asparagus in the oven for 10-15 minutes until they are crisp-tender and lightly browned.

  • 6

    If you haven't cooked the quinoa yet, prepare it according to package instructions until it becomes fluffy.

  • 7

    Plate the roasted chicken alongside the quinoa and top with the crispy asparagus. Squeeze a little extra lemon juice over the top before serving for an extra burst of flavor.