Herb-Crusted Chicken Breast with Roasted Asparagus and Quinoa

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

Herb-Crusted Chicken Breast with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken Breast with Roasted Asparagus and Quinoa

Savor a delightful combination of tender herb-crusted chicken breast, vibrant roasted asparagus, and fluffy quinoa. This balanced plate is an orchestra of flavors and textures, featuring aromatic herbs, a slight crisp from the roast, and a satisfying nutty undertone from quinoa. Perfectly portioned to meet your protein and calorie goals, this dish offers a nourishing experience ideal for any meal of the day.

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NUTRITION

338kcal
Protein
38.2g
Fat
9.6g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Asparagus

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry with a paper towel. Drizzle with a little olive oil, then rub both sides with mixed dried herbs, garlic powder, salt, and black pepper to create a flavorful herb crust.

  • 3

    Place the seasoned chicken breast on one side of the baking sheet.

  • 4

    Toss the asparagus with the remaining olive oil, salt, and pepper, and spread it out on the other side of the baking sheet.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the asparagus is tender and lightly charred.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa if not already cooked. If using pre-cooked quinoa, gently reheat it if desired.

  • 7

    Plate the roasted chicken breast with the asparagus, and serve with the quinoa on the side. Enjoy your balanced, protein-packed, and nutrient-dense meal!

Herb-Crusted Chicken Breast with Roasted Asparagus and Quinoa

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

Herb-Crusted Chicken Breast with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken Breast with Roasted Asparagus and Quinoa

Savor a delightful combination of tender herb-crusted chicken breast, vibrant roasted asparagus, and fluffy quinoa. This balanced plate is an orchestra of flavors and textures, featuring aromatic herbs, a slight crisp from the roast, and a satisfying nutty undertone from quinoa. Perfectly portioned to meet your protein and calorie goals, this dish offers a nourishing experience ideal for any meal of the day.

NUTRITION

338kcal
Protein
38.2g
Fat
9.6g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Asparagus

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry with a paper towel. Drizzle with a little olive oil, then rub both sides with mixed dried herbs, garlic powder, salt, and black pepper to create a flavorful herb crust.

  • 3

    Place the seasoned chicken breast on one side of the baking sheet.

  • 4

    Toss the asparagus with the remaining olive oil, salt, and pepper, and spread it out on the other side of the baking sheet.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the asparagus is tender and lightly charred.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa if not already cooked. If using pre-cooked quinoa, gently reheat it if desired.

  • 7

    Plate the roasted chicken breast with the asparagus, and serve with the quinoa on the side. Enjoy your balanced, protein-packed, and nutrient-dense meal!