Lemon-Herb Roasted Chicken with Crispy Roasted 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 Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Roasted Asparagus and Quinoa

Savor a bright and flavorful plate featuring tender roasted chicken drizzled with lemon-herb marinade, accompanied by crispy roasted asparagus and nutty quinoa. This dish harmonizes zesty citrus with fragrant herbs for a balanced, satisfying meal perfect for a wholesome dinner.

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NUTRITION

359kcal
Protein
38.6g
Fat
10.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless)

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Prepare the lemon-herb marinade by combining lemon juice, olive oil, garlic powder, dried oregano, salt, and pepper in a small bowl.

  • 3

    Place the chicken breast in a baking dish and pour half of the marinade over it. Let it marinate for at least 15 minutes.

  • 4

    Arrange the asparagus on a baking sheet and drizzle with the remaining marinade. Toss to evenly coat.

  • 5

    Bake the chicken in the preheated oven for about 20-25 minutes, or until it reaches an internal temperature of 165°F (74°C).

  • 6

    Simultaneously, roast the asparagus for 12-15 minutes until the tips are crispy and the spears are tender.

  • 7

    Heat the pre-cooked quinoa if desired, or serve it at room temperature alongside the chicken and asparagus.

  • 8

    Plate the chicken, asparagus, and quinoa together, and optionally squeeze a little extra lemon over the top before serving.

Lemon-Herb Roasted Chicken with Crispy Roasted 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 Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Roasted Asparagus and Quinoa

Savor a bright and flavorful plate featuring tender roasted chicken drizzled with lemon-herb marinade, accompanied by crispy roasted asparagus and nutty quinoa. This dish harmonizes zesty citrus with fragrant herbs for a balanced, satisfying meal perfect for a wholesome dinner.

NUTRITION

359kcal
Protein
38.6g
Fat
10.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless)

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Prepare the lemon-herb marinade by combining lemon juice, olive oil, garlic powder, dried oregano, salt, and pepper in a small bowl.

  • 3

    Place the chicken breast in a baking dish and pour half of the marinade over it. Let it marinate for at least 15 minutes.

  • 4

    Arrange the asparagus on a baking sheet and drizzle with the remaining marinade. Toss to evenly coat.

  • 5

    Bake the chicken in the preheated oven for about 20-25 minutes, or until it reaches an internal temperature of 165°F (74°C).

  • 6

    Simultaneously, roast the asparagus for 12-15 minutes until the tips are crispy and the spears are tender.

  • 7

    Heat the pre-cooked quinoa if desired, or serve it at room temperature alongside the chicken and asparagus.

  • 8

    Plate the chicken, asparagus, and quinoa together, and optionally squeeze a little extra lemon over the top before serving.