Crispy Lemon Herb Roasted Chicken with Roasted Asparagus and Fluffy Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon Herb Roasted Chicken with Roasted Asparagus and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Roasted Asparagus and Fluffy Quinoa

Enjoy a perfectly balanced dinner featuring crispy, herb-infused roasted chicken, complemented by tender roasted asparagus and light, fluffy quinoa. This dish melds zesty lemon with aromatic garlic and herbs, delivering a satisfying meal that's as nutritious as it is delicious.

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NUTRITION

447kcal
Protein
42.2g
Fat
20.2g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 tablespoon Olive Oil

1/2 Lemon

1 clove Garlic

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, whisk together olive oil, juice from half a lemon, minced garlic, dried rosemary, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast in the bowl and let it marinate for at least 15 minutes.

  • 4

    Prepare a baking sheet lined with parchment paper. Arrange the chicken breast and trimmed asparagus in a single layer.

  • 5

    Drizzle any remaining marinade over the asparagus.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the asparagus is tender with slightly crispy edges.

  • 7

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions to achieve a fluffy texture.

  • 8

    Plate the roasted chicken alongside a serving of quinoa, and top with the roasted asparagus.

  • 9

    Garnish with an extra squeeze of lemon if desired, and serve warm.

Crispy Lemon Herb Roasted Chicken with Roasted Asparagus and Fluffy Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon Herb Roasted Chicken with Roasted Asparagus and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Roasted Asparagus and Fluffy Quinoa

Enjoy a perfectly balanced dinner featuring crispy, herb-infused roasted chicken, complemented by tender roasted asparagus and light, fluffy quinoa. This dish melds zesty lemon with aromatic garlic and herbs, delivering a satisfying meal that's as nutritious as it is delicious.

NUTRITION

447kcal
Protein
42.2g
Fat
20.2g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 tablespoon Olive Oil

1/2 Lemon

1 clove Garlic

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, whisk together olive oil, juice from half a lemon, minced garlic, dried rosemary, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast in the bowl and let it marinate for at least 15 minutes.

  • 4

    Prepare a baking sheet lined with parchment paper. Arrange the chicken breast and trimmed asparagus in a single layer.

  • 5

    Drizzle any remaining marinade over the asparagus.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the asparagus is tender with slightly crispy edges.

  • 7

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions to achieve a fluffy texture.

  • 8

    Plate the roasted chicken alongside a serving of quinoa, and top with the roasted asparagus.

  • 9

    Garnish with an extra squeeze of lemon if desired, and serve warm.