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 dish featuring crispy, lemon-herb roasted chicken, tender roasted asparagus drizzled with olive oil, and light, fluffy quinoa that ties the plate together in a harmony of fresh, vibrant flavors.

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NUTRITION

376kcal
Protein
46.3g
Fat
10.7g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper to create the marinade.

  • 3

    Pat the chicken breast dry, then rub it evenly with the marinade, ensuring all sides are coated.

  • 4

    Place the chicken on a baking tray lined with parchment paper.

  • 5

    Toss the asparagus with olive oil, salt, and pepper and arrange them around the chicken on the tray.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and is crispy on the edges, and the asparagus are tender.

  • 7

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

  • 8

    Plate a serving of quinoa, top with sliced roasted chicken, and add the roasted asparagus on the side. Serve immediately.

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 dish featuring crispy, lemon-herb roasted chicken, tender roasted asparagus drizzled with olive oil, and light, fluffy quinoa that ties the plate together in a harmony of fresh, vibrant flavors.

NUTRITION

376kcal
Protein
46.3g
Fat
10.7g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper to create the marinade.

  • 3

    Pat the chicken breast dry, then rub it evenly with the marinade, ensuring all sides are coated.

  • 4

    Place the chicken on a baking tray lined with parchment paper.

  • 5

    Toss the asparagus with olive oil, salt, and pepper and arrange them around the chicken on the tray.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and is crispy on the edges, and the asparagus are tender.

  • 7

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

  • 8

    Plate a serving of quinoa, top with sliced roasted chicken, and add the roasted asparagus on the side. Serve immediately.