Lemon Herb Roasted Chicken with Crispy Asparagus

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

Lemon Herb Roasted Chicken with Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Asparagus

Savor this flavorful and balanced dish where tender lemon herb roasted chicken meets crispy asparagus and a side of light quinoa. The zesty lemon and aromatic herbs perfectly complement the succulent chicken, while the asparagus adds a satisfying crunch, making this meal not only delectable but also nutritionally balanced.

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NUTRITION

417kcal
Protein
46.5g
Fat
15g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 tbsp Lemon Juice

1 clove Garlic

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

1 cup Asparagus

1 tsp Olive Oil (for asparagus)

1/2 cup Cooked Quinoa

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper along with 1 tsp olive oil.

  • 3

    Place the chicken breast on a baking tray and rub the lemon-herb mixture evenly over it.

  • 4

    On a separate tray, toss the asparagus with 1 tsp olive oil, salt, and pepper until evenly coated.

  • 5

    Place both trays in the oven. Roast the chicken for about 20-25 minutes or until the internal temperature reaches 165°F, and roast the asparagus for 10-12 minutes until crisp-tender.

  • 6

    While baking, prepare 1/2 cup of cooked quinoa according to package instructions.

  • 7

    Plate the chicken alongside the crispy asparagus and a serving of quinoa. Garnish with an extra squeeze of lemon if desired and serve warm.

Lemon Herb Roasted Chicken with Crispy Asparagus

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

Lemon Herb Roasted Chicken with Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Asparagus

Savor this flavorful and balanced dish where tender lemon herb roasted chicken meets crispy asparagus and a side of light quinoa. The zesty lemon and aromatic herbs perfectly complement the succulent chicken, while the asparagus adds a satisfying crunch, making this meal not only delectable but also nutritionally balanced.

NUTRITION

417kcal
Protein
46.5g
Fat
15g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tsp Olive Oil (for chicken)

1 tbsp Lemon Juice

1 clove Garlic

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

1 cup Asparagus

1 tsp Olive Oil (for asparagus)

1/2 cup Cooked Quinoa

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper along with 1 tsp olive oil.

  • 3

    Place the chicken breast on a baking tray and rub the lemon-herb mixture evenly over it.

  • 4

    On a separate tray, toss the asparagus with 1 tsp olive oil, salt, and pepper until evenly coated.

  • 5

    Place both trays in the oven. Roast the chicken for about 20-25 minutes or until the internal temperature reaches 165°F, and roast the asparagus for 10-12 minutes until crisp-tender.

  • 6

    While baking, prepare 1/2 cup of cooked quinoa according to package instructions.

  • 7

    Plate the chicken alongside the crispy asparagus and a serving of quinoa. Garnish with an extra squeeze of lemon if desired and serve warm.