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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Roasted Asparagus and Quinoa

Savor the vibrant flavors of tender lemon-herb roasted chicken paired with crispy roasted asparagus and a serving of fluffy quinoa. Perfectly balanced for a wholesome dinner, this dish brings together zesty citrus, aromatic herbs, and the nutty flavor of quinoa to delight your taste buds while keeping your macros in check.

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NUTRITION

370kcal
Protein
42g
Fat
10.6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast, roasted

½ cup cooked Quinoa

1 serving Asparagus (approx. 6 spears)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the chicken breast on a tray lined with parchment paper. Drizzle with lemon juice and olive oil, then sprinkle mixed dried herbs, salt, and pepper on both sides.

  • 3

    Roast the chicken in the oven for about 20-25 minutes or until it reaches an internal temperature of 165°F.

  • 4

    Meanwhile, trim the asparagus ends and place them on a separate baking sheet. Drizzle with a small amount of olive oil, and season with salt and pepper.

  • 5

    Roast the asparagus in the oven for about 10-12 minutes until they are tender and lightly crispy.

  • 6

    Prepare the quinoa by reheating or fluffing with a fork if already cooked. If not pre-cooked, bring water to a boil, add rinsed quinoa, reduce heat, cover, and simmer until water is absorbed (about 15 minutes).

  • 7

    Slice the roasted chicken and serve with a side of roasted asparagus and quinoa.

  • 8

    Enjoy your balanced, flavorful meal!

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Roasted Asparagus and Quinoa

Savor the vibrant flavors of tender lemon-herb roasted chicken paired with crispy roasted asparagus and a serving of fluffy quinoa. Perfectly balanced for a wholesome dinner, this dish brings together zesty citrus, aromatic herbs, and the nutty flavor of quinoa to delight your taste buds while keeping your macros in check.

NUTRITION

370kcal
Protein
42g
Fat
10.6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast, roasted

½ cup cooked Quinoa

1 serving Asparagus (approx. 6 spears)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the chicken breast on a tray lined with parchment paper. Drizzle with lemon juice and olive oil, then sprinkle mixed dried herbs, salt, and pepper on both sides.

  • 3

    Roast the chicken in the oven for about 20-25 minutes or until it reaches an internal temperature of 165°F.

  • 4

    Meanwhile, trim the asparagus ends and place them on a separate baking sheet. Drizzle with a small amount of olive oil, and season with salt and pepper.

  • 5

    Roast the asparagus in the oven for about 10-12 minutes until they are tender and lightly crispy.

  • 6

    Prepare the quinoa by reheating or fluffing with a fork if already cooked. If not pre-cooked, bring water to a boil, add rinsed quinoa, reduce heat, cover, and simmer until water is absorbed (about 15 minutes).

  • 7

    Slice the roasted chicken and serve with a side of roasted asparagus and quinoa.

  • 8

    Enjoy your balanced, flavorful meal!