Lemon Herb Roasted Chicken with Crispy Asparagus and Quinoa

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

Lemon Herb Roasted Chicken with Crispy Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Asparagus and Quinoa

Savor the bright and aromatic flavors of lemon-herb marinated chicken paired with roasted, crispy asparagus and a light quinoa bed. This dish packs a nourishing punch with fresh ingredients, perfectly balancing zesty, savory, and crunchy textures in every bite.

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NUTRITION

383kcal
Protein
42.7g
Fat
10.7g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1/2 Lemon

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the juice of half a lemon, olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and brush generously with the lemon herb marinade. Allow it to marinate for at least 15 minutes if time permits.

  • 4

    Arrange trimmed asparagus on a baking sheet, drizzle with a little extra olive oil, and season with salt and pepper.

  • 5

    Place the chicken and asparagus into the preheated oven. Roast the chicken for about 20-25 minutes or until its internal temperature reaches 165°F, and the asparagus for about 12-15 minutes until tender and slightly crispy.

  • 6

    While the chicken and asparagus are roasting, prepare quinoa according to package instructions if not already cooked.

  • 7

    Once cooked, serve the roasted chicken atop a bed of quinoa with crispy asparagus arranged on the side.

  • 8

    Enjoy your balanced meal packed with protein and vibrant flavors.

Lemon Herb Roasted Chicken with Crispy Asparagus and Quinoa

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

Lemon Herb Roasted Chicken with Crispy Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Asparagus and Quinoa

Savor the bright and aromatic flavors of lemon-herb marinated chicken paired with roasted, crispy asparagus and a light quinoa bed. This dish packs a nourishing punch with fresh ingredients, perfectly balancing zesty, savory, and crunchy textures in every bite.

NUTRITION

383kcal
Protein
42.7g
Fat
10.7g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1/2 Lemon

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the juice of half a lemon, olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and brush generously with the lemon herb marinade. Allow it to marinate for at least 15 minutes if time permits.

  • 4

    Arrange trimmed asparagus on a baking sheet, drizzle with a little extra olive oil, and season with salt and pepper.

  • 5

    Place the chicken and asparagus into the preheated oven. Roast the chicken for about 20-25 minutes or until its internal temperature reaches 165°F, and the asparagus for about 12-15 minutes until tender and slightly crispy.

  • 6

    While the chicken and asparagus are roasting, prepare quinoa according to package instructions if not already cooked.

  • 7

    Once cooked, serve the roasted chicken atop a bed of quinoa with crispy asparagus arranged on the side.

  • 8

    Enjoy your balanced meal packed with protein and vibrant flavors.