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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Asparagus and Quinoa

Savor the vibrant flavors of tender roasted chicken infused with zesty lemon and fresh herbs, paired with crispy asparagus and fluffy quinoa. This balanced dish brings a bright, refreshing twist to a classic meal, perfect for an energizing dinner.

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NUTRITION

390kcal
Protein
43.4g
Fat
10.9g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice (from about 1/2 lemon)

1 Garlic clove, minced

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix the olive oil, lemon juice, minced garlic, chopped rosemary and thyme, salt, and pepper.

  • 3

    Place the chicken breast on one side of the baking sheet and brush it evenly with the lemon-herb mixture.

  • 4

    Arrange the asparagus on the other side of the baking sheet, drizzling any remaining herb mixture over them.

  • 5

    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 edges.

  • 6

    Meanwhile, prepare 1/2 cup of cooked quinoa according to package instructions.

  • 7

    Plate the roasted chicken alongside the crispy asparagus and a serving of quinoa, and enjoy your balanced, flavorful meal.

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Asparagus and Quinoa

Savor the vibrant flavors of tender roasted chicken infused with zesty lemon and fresh herbs, paired with crispy asparagus and fluffy quinoa. This balanced dish brings a bright, refreshing twist to a classic meal, perfect for an energizing dinner.

NUTRITION

390kcal
Protein
43.4g
Fat
10.9g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice (from about 1/2 lemon)

1 Garlic clove, minced

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix the olive oil, lemon juice, minced garlic, chopped rosemary and thyme, salt, and pepper.

  • 3

    Place the chicken breast on one side of the baking sheet and brush it evenly with the lemon-herb mixture.

  • 4

    Arrange the asparagus on the other side of the baking sheet, drizzling any remaining herb mixture over them.

  • 5

    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 edges.

  • 6

    Meanwhile, prepare 1/2 cup of cooked quinoa according to package instructions.

  • 7

    Plate the roasted chicken alongside the crispy asparagus and a serving of quinoa, and enjoy your balanced, flavorful meal.