Crispy Lemon Herb 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 Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Asparagus and Quinoa

Savor a vibrant plate featuring crispy, lemon herb-infused chicken paired with tender roasted asparagus and a light serving of quinoa. Each bite bursts with zesty flavors and a satisfying crunch, making it an ideal balanced meal for a wholesome dinner.

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NUTRITION

357kcal
Protein
40.1g
Fat
10.5g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

~50g Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and half of the chopped fresh herbs.

  • 3

    In a shallow dish, combine lemon juice, the remaining herbs, and a splash of olive oil. Marinate the chicken for 10 minutes.

  • 4

    Meanwhile, toss trimmed asparagus in a teaspoon of olive oil, salt, and pepper, and spread on a baking tray.

  • 5

    Arrange the marinated chicken on a separate baking sheet lined with parchment paper.

  • 6

    Roast both the chicken and asparagus in the oven. Cook the chicken for about 20-25 minutes until it reaches an internal temperature of 165°F and becomes crispy on the outside. Roast the asparagus for 12-15 minutes until tender.

  • 7

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions if not already cooked. Fluff with a fork once done.

  • 8

    Plate the chicken alongside a serving of quinoa and roasted asparagus. Drizzle any remaining pan juices or a little extra lemon juice over the top for an added zing.

  • 9

    Serve warm and enjoy your balanced, flavor-packed meal.

Crispy Lemon Herb 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 Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Asparagus and Quinoa

Savor a vibrant plate featuring crispy, lemon herb-infused chicken paired with tender roasted asparagus and a light serving of quinoa. Each bite bursts with zesty flavors and a satisfying crunch, making it an ideal balanced meal for a wholesome dinner.

NUTRITION

357kcal
Protein
40.1g
Fat
10.5g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

~50g Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and half of the chopped fresh herbs.

  • 3

    In a shallow dish, combine lemon juice, the remaining herbs, and a splash of olive oil. Marinate the chicken for 10 minutes.

  • 4

    Meanwhile, toss trimmed asparagus in a teaspoon of olive oil, salt, and pepper, and spread on a baking tray.

  • 5

    Arrange the marinated chicken on a separate baking sheet lined with parchment paper.

  • 6

    Roast both the chicken and asparagus in the oven. Cook the chicken for about 20-25 minutes until it reaches an internal temperature of 165°F and becomes crispy on the outside. Roast the asparagus for 12-15 minutes until tender.

  • 7

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions if not already cooked. Fluff with a fork once done.

  • 8

    Plate the chicken alongside a serving of quinoa and roasted asparagus. Drizzle any remaining pan juices or a little extra lemon juice over the top for an added zing.

  • 9

    Serve warm and enjoy your balanced, flavor-packed meal.