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

Enjoy a vibrant plate of crispy, lemon herb marinated chicken breast paired with tender, roasted asparagus and fluffy quinoa. This dish bursts with zesty flavors and a satisfying crunch from the perfectly roasted veggies, making it a balanced meal that's as nourishing as it is delicious.

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NUTRITION

419kcal
Protein
50.3g
Fat
11.6g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, lemon juice, minced garlic, dried herbs, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in a shallow dish and coat it evenly with the marinade. Allow it to rest for at least 10 minutes to absorb the flavors.

  • 4

    Meanwhile, trim the tough ends of the asparagus and toss with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Place the chicken breast on another baking sheet lined with parchment paper. Bake the chicken and asparagus simultaneously in the oven. Roast the asparagus for about 12-15 minutes until tender, and bake the chicken for 20-25 minutes until fully cooked and crispy on the outside.

  • 6

    Prepare the quinoa as per package instructions if not already cooked.

  • 7

    Slice the cooked chicken, and serve it alongside the roasted asparagus and quinoa. Enjoy your perfectly balanced, flavorful meal!

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

Enjoy a vibrant plate of crispy, lemon herb marinated chicken breast paired with tender, roasted asparagus and fluffy quinoa. This dish bursts with zesty flavors and a satisfying crunch from the perfectly roasted veggies, making it a balanced meal that's as nourishing as it is delicious.

NUTRITION

419kcal
Protein
50.3g
Fat
11.6g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, lemon juice, minced garlic, dried herbs, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in a shallow dish and coat it evenly with the marinade. Allow it to rest for at least 10 minutes to absorb the flavors.

  • 4

    Meanwhile, trim the tough ends of the asparagus and toss with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 5

    Place the chicken breast on another baking sheet lined with parchment paper. Bake the chicken and asparagus simultaneously in the oven. Roast the asparagus for about 12-15 minutes until tender, and bake the chicken for 20-25 minutes until fully cooked and crispy on the outside.

  • 6

    Prepare the quinoa as per package instructions if not already cooked.

  • 7

    Slice the cooked chicken, and serve it alongside the roasted asparagus and quinoa. Enjoy your perfectly balanced, flavorful meal!