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

A vibrant, satisfying dish featuring crispy, lemon-herbed chicken paired with tender roasted asparagus and fluffy quinoa. This balanced meal delivers a perfect blend of zesty citrus, aromatic herbs, and crunchy textures, making it a delightful option for any time of the day.

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NUTRITION

362kcal
Protein
41.3g
Fat
10.6g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

6 spears Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

Pinch Mixed Herbs (Thyme & Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the asparagus on a baking tray and drizzle with olive oil, salt, and pepper. Roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 3

    While the asparagus roasts, pat the chicken breast dry. Season it with salt, pepper, mixed herbs, and a drizzle of lemon juice.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and cook for about 4-5 minutes on each side until golden crisp and cooked through.

  • 5

    Prepare the quinoa according to package instructions if not already cooked. Fluff with a fork and mix gently with a little lemon juice for added zest.

  • 6

    Plate the crispy chicken alongside a serving of quinoa and arrange the roasted asparagus on the side. Squeeze extra lemon juice over the dish if desired for an extra kick of freshness.

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

A vibrant, satisfying dish featuring crispy, lemon-herbed chicken paired with tender roasted asparagus and fluffy quinoa. This balanced meal delivers a perfect blend of zesty citrus, aromatic herbs, and crunchy textures, making it a delightful option for any time of the day.

NUTRITION

362kcal
Protein
41.3g
Fat
10.6g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

6 spears Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

Pinch Mixed Herbs (Thyme & Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the asparagus on a baking tray and drizzle with olive oil, salt, and pepper. Roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 3

    While the asparagus roasts, pat the chicken breast dry. Season it with salt, pepper, mixed herbs, and a drizzle of lemon juice.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and cook for about 4-5 minutes on each side until golden crisp and cooked through.

  • 5

    Prepare the quinoa according to package instructions if not already cooked. Fluff with a fork and mix gently with a little lemon juice for added zest.

  • 6

    Plate the crispy chicken alongside a serving of quinoa and arrange the roasted asparagus on the side. Squeeze extra lemon juice over the dish if desired for an extra kick of freshness.