Crispy Lemon-Herb 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 Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken with Roasted Asparagus and Quinoa

Savor a bright and flavorful dish featuring a crispy lemon-herb chicken breast, perfectly paired with tender roasted asparagus and a fluffy bed of quinoa. Each bite bursts with fresh citrus notes and aromatic herbs for a satisfying and clean meal.

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NUTRITION

329kcal
Protein
35.9g
Fat
10.1g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

6 Spears Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Thyme

1 clove Garlic

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, olive oil, fresh thyme, minced garlic, salt, and pepper to create the marinade.

  • 3

    Pat the chicken breast dry and brush generously with the marinade on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until golden and crispy.

  • 5

    Transfer the chicken to a baking dish and place it in the preheated oven to finish cooking for 10-12 minutes, or until the internal temperature reaches 165°F.

  • 6

    Toss the asparagus with a pinch of salt and a drizzle of olive oil. Spread them on a baking sheet and roast in the oven for about 8-10 minutes until tender and slightly charred.

  • 7

    Prepare quinoa according to package instructions, then fluff with a fork.

  • 8

    Plate the quinoa, top with sliced crispy lemon-herb chicken, and arrange roasted asparagus on the side. Drizzle any remaining marinade over the chicken for an extra burst of flavor.

Crispy Lemon-Herb 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 Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken with Roasted Asparagus and Quinoa

Savor a bright and flavorful dish featuring a crispy lemon-herb chicken breast, perfectly paired with tender roasted asparagus and a fluffy bed of quinoa. Each bite bursts with fresh citrus notes and aromatic herbs for a satisfying and clean meal.

NUTRITION

329kcal
Protein
35.9g
Fat
10.1g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

6 Spears Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Thyme

1 clove Garlic

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, olive oil, fresh thyme, minced garlic, salt, and pepper to create the marinade.

  • 3

    Pat the chicken breast dry and brush generously with the marinade on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until golden and crispy.

  • 5

    Transfer the chicken to a baking dish and place it in the preheated oven to finish cooking for 10-12 minutes, or until the internal temperature reaches 165°F.

  • 6

    Toss the asparagus with a pinch of salt and a drizzle of olive oil. Spread them on a baking sheet and roast in the oven for about 8-10 minutes until tender and slightly charred.

  • 7

    Prepare quinoa according to package instructions, then fluff with a fork.

  • 8

    Plate the quinoa, top with sliced crispy lemon-herb chicken, and arrange roasted asparagus on the side. Drizzle any remaining marinade over the chicken for an extra burst of flavor.