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 light yet satisfying dinner featuring crispy roasted chicken infused with fresh lemon and herbs, perfectly complemented by roasted asparagus and a serving of fluffy quinoa. This dish balances vibrant flavors and textures while meeting your protein and calorie goals.

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NUTRITION

372kcal
Protein
42.3g
Fat
10.8g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

Juice and zest of 1/2 Lemon

4 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine olive oil, lemon juice, lemon zest, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet and rub the lemon-herb mixture evenly over it. Allow it to marinate for 10 minutes if time permits.

  • 4

    Arrange the asparagus spears on another baking tray. Drizzle lightly with a little extra olive oil, and season with salt and pepper.

  • 5

    Place both trays in the oven. Roast the chicken for about 20-25 minutes until cooked through and the skin becomes slightly crispy. Roast the asparagus for about 12-15 minutes until tender and lightly browned.

  • 6

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

  • 7

    Plate the roasted chicken, asparagus, and serve with the cooked quinoa on the side.

  • 8

    Enjoy this balanced meal that's both flavorful and nutritious.

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 light yet satisfying dinner featuring crispy roasted chicken infused with fresh lemon and herbs, perfectly complemented by roasted asparagus and a serving of fluffy quinoa. This dish balances vibrant flavors and textures while meeting your protein and calorie goals.

NUTRITION

372kcal
Protein
42.3g
Fat
10.8g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

Juice and zest of 1/2 Lemon

4 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine olive oil, lemon juice, lemon zest, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet and rub the lemon-herb mixture evenly over it. Allow it to marinate for 10 minutes if time permits.

  • 4

    Arrange the asparagus spears on another baking tray. Drizzle lightly with a little extra olive oil, and season with salt and pepper.

  • 5

    Place both trays in the oven. Roast the chicken for about 20-25 minutes until cooked through and the skin becomes slightly crispy. Roast the asparagus for about 12-15 minutes until tender and lightly browned.

  • 6

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

  • 7

    Plate the roasted chicken, asparagus, and serve with the cooked quinoa on the side.

  • 8

    Enjoy this balanced meal that's both flavorful and nutritious.