Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and 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 Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant, flavor-packed meal featuring crispy roasted chicken infused with lemon and fresh herbs, perfectly paired with tender roasted asparagus and a side of fluffy quinoa. This wholesome dish balances tangy brightness with savory notes for a satisfying plate that delights the palate while fitting within your nutritional goals.

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NUTRITION

397kcal
Protein
38.6g
Fat
14.7g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1 cup Asparagus

2 tsp Olive Oil

1/2 Lemon

1 clove Garlic

1 tbsp Fresh Mixed Herbs

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, combine olive oil, the juice of half a lemon, minced garlic, and finely chopped fresh herbs.

  • 3

    Pat the chicken breast dry and rub with the lemon-herb mixture. Season with salt and pepper to taste.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper.

  • 5

    Wash and trim the asparagus, then toss them lightly in a small amount of olive oil, salt, and pepper. Arrange alongside the chicken.

  • 6

    Roast in the oven for about 20-25 minutes until the chicken is cooked through and has a crispy exterior, and the asparagus is tender.

  • 7

    While the chicken and asparagus are roasting, prepare the quinoa if not already cooked. Fluff the quinoa with a fork and season lightly with additional lemon juice and herbs if desired.

  • 8

    Plate the chicken with a serving of roasted asparagus and a side of quinoa. Serve warm and enjoy!

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and 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 Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant, flavor-packed meal featuring crispy roasted chicken infused with lemon and fresh herbs, perfectly paired with tender roasted asparagus and a side of fluffy quinoa. This wholesome dish balances tangy brightness with savory notes for a satisfying plate that delights the palate while fitting within your nutritional goals.

NUTRITION

397kcal
Protein
38.6g
Fat
14.7g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1 cup Asparagus

2 tsp Olive Oil

1/2 Lemon

1 clove Garlic

1 tbsp Fresh Mixed Herbs

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, combine olive oil, the juice of half a lemon, minced garlic, and finely chopped fresh herbs.

  • 3

    Pat the chicken breast dry and rub with the lemon-herb mixture. Season with salt and pepper to taste.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper.

  • 5

    Wash and trim the asparagus, then toss them lightly in a small amount of olive oil, salt, and pepper. Arrange alongside the chicken.

  • 6

    Roast in the oven for about 20-25 minutes until the chicken is cooked through and has a crispy exterior, and the asparagus is tender.

  • 7

    While the chicken and asparagus are roasting, prepare the quinoa if not already cooked. Fluff the quinoa with a fork and season lightly with additional lemon juice and herbs if desired.

  • 8

    Plate the chicken with a serving of roasted asparagus and a side of quinoa. Serve warm and enjoy!