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

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Quinoa

Savor a perfectly roasted chicken breast with a crispy lemon-herb crust, paired with tender roasted asparagus and a light serving of fluffy quinoa. This dish is bursting with zesty flavors and fresh aromas, offering a balanced combination of lean protein, vibrant vegetables, and wholesome grains for a satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

325kcal
Protein
32.5g
Fat
10.5g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Fresh Rosemary

1/2 teaspoon Fresh Thyme

1 clove Garlic

1/2 cup cooked Quinoa

1 serving (approx. 90g) Asparagus

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix together olive oil, lemon juice, chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and coat it evenly with the lemon-herb mixture.

  • 4

    Arrange the asparagus on a separate sheet or in the same dish if space allows, drizzling a tiny bit of extra olive oil, salt, and pepper over them.

  • 5

    Roast the chicken and asparagus in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender with a slight crisp.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa as per package instructions if not pre-cooked.

  • 7

    Slice the roasted chicken and serve it with a side of fluffy quinoa and the roasted asparagus. Enjoy the zesty, crispy texture combined with the fresh herbal aroma.

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

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Quinoa

Savor a perfectly roasted chicken breast with a crispy lemon-herb crust, paired with tender roasted asparagus and a light serving of fluffy quinoa. This dish is bursting with zesty flavors and fresh aromas, offering a balanced combination of lean protein, vibrant vegetables, and wholesome grains for a satisfying meal.

NUTRITION

325kcal
Protein
32.5g
Fat
10.5g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Fresh Rosemary

1/2 teaspoon Fresh Thyme

1 clove Garlic

1/2 cup cooked Quinoa

1 serving (approx. 90g) Asparagus

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix together olive oil, lemon juice, chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and coat it evenly with the lemon-herb mixture.

  • 4

    Arrange the asparagus on a separate sheet or in the same dish if space allows, drizzling a tiny bit of extra olive oil, salt, and pepper over them.

  • 5

    Roast the chicken and asparagus in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender with a slight crisp.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa as per package instructions if not pre-cooked.

  • 7

    Slice the roasted chicken and serve it with a side of fluffy quinoa and the roasted asparagus. Enjoy the zesty, crispy texture combined with the fresh herbal aroma.