YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Chicken with Roasted Asparagus
Enjoy a bright, flavorful dish featuring crispy lemon-herb chicken paired with tender roasted asparagus and a side of nutty quinoa. Perfectly balanced with zesty citrus, aromatic herbs, and a satisfying crunch, this dish is a delightful meal choice that fits your protein and calorie goals.
INGREDIENTS
5 oz Chicken Breast
1 cup Asparagus
1 tsp Olive Oil
1/2 cup cooked Quinoa
1/2 medium Lemon
1 clove Garlic
2 tbsp Mixed Fresh Herbs
Salt and Black Pepper, to taste
PREPARATION
Preheat your oven to 425°F.
Pat the chicken breast dry and season with salt, pepper, and chopped mixed herbs.
In a small bowl, combine the juice of half a lemon, minced garlic, olive oil, and a pinch of salt and pepper.
Marinate the chicken in half of the lemon-herb mixture for about 10 minutes.
Place the chicken on a baking sheet lined with parchment paper.
Toss the asparagus with the remaining lemon-herb mixture and arrange them around the chicken on the baking sheet.
Bake in the preheated oven for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly crispy.
While baking, prepare 1/2 cup of cooked quinoa as per package instructions if not pre-cooked.
Plate the chicken alongside the roasted asparagus and a serving of quinoa.
Garnish with a little extra fresh herbs and a squeeze of lemon before serving.