YOUR SOLIN GENERATED RECIPE
Crispy Lemon Herb Chicken with Roasted Asparagus and Quinoa
Savor a vibrant plate of crispy lemon herb chicken paired with tender roasted asparagus and fluffy quinoa. The chicken is perfectly seasoned with fresh herbs and zesty lemon, resulting in a satisfying crunch while remaining juicy. This balanced meal combines lean protein, whole grains, and fresh vegetables to both delight your taste buds and support your nutritional goals.
INGREDIENTS
5 oz Chicken Breast
1/2 cup Cooked Quinoa
6 Spears Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 clove Garlic
1 tsp Mixed Dried Herbs
PREPARATION
Preheat your oven to 425°F (220°C).
In a small bowl, combine lemon juice, minced garlic, dried herbs, and olive oil to create a zesty marinade.
Pat the chicken breast dry and coat it thoroughly with the lemon herb marinade. Let it sit for at least 10 minutes to absorb the flavors.
Place the chicken on a lightly greased baking sheet and roast in the preheated oven for about 18-20 minutes, or until the internal temperature reaches 165°F (74°C) and the exterior is slightly crispy.
While the chicken is baking, prepare the asparagus by tossing the spears with a drizzle of olive oil, a pinch of salt, and pepper. Arrange them on a separate baking tray.
Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred at the edges.
Warm the cooked quinoa if necessary. Plate the quinoa as the base, top with sliced crispy chicken, and arrange the roasted asparagus alongside.
Finish with an optional extra squeeze of lemon over the top for added brightness and serve immediately.