Crispy Lemon-Herb Chicken with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken with Roasted Asparagus

Enjoy a bright and flavorful dish featuring a lightly almond flour-crusted chicken breast infused with zesty lemon and fresh herbs, paired with tender roasted asparagus and a side of fluffy quinoa for a balanced, satisfying meal.

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NUTRITION

457kcal
Protein
41g
Fat
17.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Almond Flour

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Mixed Fresh Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, minced garlic, and fresh herbs. Add a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry. Brush the chicken with the herb-lemon mixture.

  • 4

    Dredge the chicken lightly in almond flour, shaking off any excess to create a crispy coating.

  • 5

    Heat a small oven-safe skillet over medium-high heat with olive oil. Sear the chicken breast for about 2 minutes on each side until golden brown.

  • 6

    Transfer the skillet into the preheated oven and bake for 12-15 minutes until the chicken is cooked through.

  • 7

    Meanwhile, toss the asparagus with a little salt, pepper, and a drizzle of olive oil on a baking sheet. Roast in the oven for about 10 minutes until tender and slightly crispy.

  • 8

    Warm the cooked quinoa if necessary.

  • 9

    Plate the sliced chicken with the roasted asparagus and a side of quinoa. Drizzle any remaining herb-lemon sauce over the chicken as desired and serve immediately.

Crispy Lemon-Herb Chicken with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken with Roasted Asparagus

Enjoy a bright and flavorful dish featuring a lightly almond flour-crusted chicken breast infused with zesty lemon and fresh herbs, paired with tender roasted asparagus and a side of fluffy quinoa for a balanced, satisfying meal.

NUTRITION

457kcal
Protein
41g
Fat
17.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Almond Flour

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Mixed Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, minced garlic, and fresh herbs. Add a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry. Brush the chicken with the herb-lemon mixture.

  • 4

    Dredge the chicken lightly in almond flour, shaking off any excess to create a crispy coating.

  • 5

    Heat a small oven-safe skillet over medium-high heat with olive oil. Sear the chicken breast for about 2 minutes on each side until golden brown.

  • 6

    Transfer the skillet into the preheated oven and bake for 12-15 minutes until the chicken is cooked through.

  • 7

    Meanwhile, toss the asparagus with a little salt, pepper, and a drizzle of olive oil on a baking sheet. Roast in the oven for about 10 minutes until tender and slightly crispy.

  • 8

    Warm the cooked quinoa if necessary.

  • 9

    Plate the sliced chicken with the roasted asparagus and a side of quinoa. Drizzle any remaining herb-lemon sauce over the chicken as desired and serve immediately.