Sheet Pan Lemon Herb Roasted Chicken and Crispy Asparagus with Quinoa

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Asparagus with Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Asparagus with Quinoa

Enjoy a well-balanced, sheet pan dinner featuring tender, lemon herb roasted chicken paired with crispy asparagus and a serving of fluffy quinoa. This dish delivers a burst of fresh citrus and aromatic herbs, providing a satisfying meal that meets your nutritional goals.

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NUTRITION

375kcal
Protein
42.4g
Fat
10.6g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus Spears

1 tsp Olive Oil

½ cup Cooked Quinoa

¼ Lemon (squeezed)

1 tbsp Fresh Herbs (Thyme, Rosemary)

1 clove Garlic

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast and asparagus. Drizzle with olive oil, and squeeze the lemon over the top.

  • 3

    Add minced garlic and chopped fresh herbs (thyme and rosemary) evenly over the chicken and asparagus. Season with salt and pepper to taste.

  • 4

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

  • 5

    While the chicken and asparagus are roasting, prepare the quinoa if not already cooked.

  • 6

    Plate the roasted chicken and asparagus alongside the cooked quinoa.

  • 7

    Drizzle any remaining pan juices over the chicken and serve immediately.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Asparagus with Quinoa

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Asparagus with Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Asparagus with Quinoa

Enjoy a well-balanced, sheet pan dinner featuring tender, lemon herb roasted chicken paired with crispy asparagus and a serving of fluffy quinoa. This dish delivers a burst of fresh citrus and aromatic herbs, providing a satisfying meal that meets your nutritional goals.

NUTRITION

375kcal
Protein
42.4g
Fat
10.6g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus Spears

1 tsp Olive Oil

½ cup Cooked Quinoa

¼ Lemon (squeezed)

1 tbsp Fresh Herbs (Thyme, Rosemary)

1 clove Garlic

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast and asparagus. Drizzle with olive oil, and squeeze the lemon over the top.

  • 3

    Add minced garlic and chopped fresh herbs (thyme and rosemary) evenly over the chicken and asparagus. Season with salt and pepper to taste.

  • 4

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

  • 5

    While the chicken and asparagus are roasting, prepare the quinoa if not already cooked.

  • 6

    Plate the roasted chicken and asparagus alongside the cooked quinoa.

  • 7

    Drizzle any remaining pan juices over the chicken and serve immediately.