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

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

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

YOUR SOLIN GENERATED RECIPE

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

Savor the bright, zesty flavors of lemon and fresh herbs paired with perfectly roasted chicken, crisp asparagus, and light, fluffy quinoa—a balanced meal offering an inviting blend of textures and vibrant aromas.

Try 7 days free, then $12.99 / mo.

NUTRITION

376kcal
Protein
41.8g
Fat
10.7g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

6 spears Asparagus (90g)

0.5 cup cooked Quinoa (92g)

1 teaspoon Olive Oil (4.5g)

1/2 Lemon (30g, use zest and juice)

1 clove Garlic

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the olive oil, juice and zest of half a lemon, minced garlic, dried herbs, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet. Brush half of the lemon-herb mixture over the chicken.

  • 4

    Trim the asparagus ends and toss them in the remaining lemon-herb mixture. Arrange them alongside the chicken on the baking sheet.

  • 5

    Roast in the preheated oven for about 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly crispy.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions or reheat a pre-cooked 1/2 cup serving to achieve fluffy texture.

  • 7

    Plate the roasted chicken with asparagus and a serving of fluffy quinoa. Drizzle any leftover juices from the baking sheet over the top for added flavor.

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

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

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

YOUR SOLIN GENERATED RECIPE

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

Savor the bright, zesty flavors of lemon and fresh herbs paired with perfectly roasted chicken, crisp asparagus, and light, fluffy quinoa—a balanced meal offering an inviting blend of textures and vibrant aromas.

NUTRITION

376kcal
Protein
41.8g
Fat
10.7g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

6 spears Asparagus (90g)

0.5 cup cooked Quinoa (92g)

1 teaspoon Olive Oil (4.5g)

1/2 Lemon (30g, use zest and juice)

1 clove Garlic

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the olive oil, juice and zest of half a lemon, minced garlic, dried herbs, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet. Brush half of the lemon-herb mixture over the chicken.

  • 4

    Trim the asparagus ends and toss them in the remaining lemon-herb mixture. Arrange them alongside the chicken on the baking sheet.

  • 5

    Roast in the preheated oven for about 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly crispy.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions or reheat a pre-cooked 1/2 cup serving to achieve fluffy texture.

  • 7

    Plate the roasted chicken with asparagus and a serving of fluffy quinoa. Drizzle any leftover juices from the baking sheet over the top for added flavor.