YOUR SOLIN GENERATED RECIPE
Crispy Lemon Herb Roasted Chicken with Roasted Asparagus and Fluffy Quinoa
Enjoy a perfectly balanced meal featuring a crispy, lemon-herb marinated chicken breast roasted to perfection, paired with tender roasted asparagus and fluffy, nutty quinoa. This dish is brightened with a burst of citrus and aromatic herbs, delivering a wholesome plate that's as satisfying as it is nutritious.
INGREDIENTS
5 oz Chicken Breast
1/2 cup cooked Quinoa
1/2 cup Asparagus
1 tbsp Olive Oil
Juice of 1/2 Lemon
1 tbsp Fresh Rosemary, chopped
1 tbsp Fresh Thyme, chopped
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together olive oil, lemon juice, chopped rosemary, thyme, and a pinch of salt and pepper.
Place the chicken breast on a cutting board and pat dry. Rub the lemon herb mixture over the chicken, ensuring it is evenly coated.
Arrange the seasoned chicken breast on the baking sheet. In a separate bowl, toss the asparagus with a drizzle of olive oil, salt, and pepper.
Place the asparagus alongside the chicken on the baking sheet.
Roast in the preheated oven for about 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the asparagus is tender and slightly crispy.
While the chicken and asparagus are roasting, prepare the quinoa according to package instructions to yield 1/2 cup cooked quinoa.
Plate the roasted chicken, asparagus, and a serving of fluffy quinoa. Optionally, drizzle a little extra lemon juice over the top for an added citrus kick.
Serve warm and enjoy your balanced, protein-packed meal.