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

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

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant plate featuring air-fried lemon herb chicken paired with tender roasted asparagus and a side of fluffy quinoa. This dish delivers a refreshing tang from lemon and aromatic herbs, perfectly complementing the crispy, juicy chicken and the earthy asparagus, creating a balanced meal that's both light and satisfying.

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NUTRITION

352kcal
Protein
38.4g
Fat
10.2g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs

1 clove Garlic

1/2 cup Cooked Quinoa

Salt and Pepper to taste

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PREPARATION

  • 1

    In a small bowl, combine lemon juice, finely chopped fresh herbs, minced garlic, salt, and pepper to create a marinade.

  • 2

    Pat the chicken breast dry and coat evenly with the marinade. Let it sit for at least 15 minutes to absorb the flavors.

  • 3

    Preheat your air fryer to 375°F. Place the marinated chicken breast in the basket and cook for about 15-18 minutes or until the internal temperature reaches 165°F, flipping halfway for even crisping.

  • 4

    While the chicken is cooking, preheat the oven to 400°F for roasting the asparagus. Toss the asparagus with olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the asparagus in the preheated oven for 10-12 minutes until tender and lightly crispy.

  • 6

    Warm the cooked quinoa if necessary and plate it as a bed for the chicken and asparagus.

  • 7

    Slice the air-fried chicken, arrange with the roasted asparagus on top of the quinoa, and serve immediately, drizzling any remaining herb marinade over the top if desired.

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

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

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant plate featuring air-fried lemon herb chicken paired with tender roasted asparagus and a side of fluffy quinoa. This dish delivers a refreshing tang from lemon and aromatic herbs, perfectly complementing the crispy, juicy chicken and the earthy asparagus, creating a balanced meal that's both light and satisfying.

NUTRITION

352kcal
Protein
38.4g
Fat
10.2g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs

1 clove Garlic

1/2 cup Cooked Quinoa

Salt and Pepper to taste

PREPARATION

  • 1

    In a small bowl, combine lemon juice, finely chopped fresh herbs, minced garlic, salt, and pepper to create a marinade.

  • 2

    Pat the chicken breast dry and coat evenly with the marinade. Let it sit for at least 15 minutes to absorb the flavors.

  • 3

    Preheat your air fryer to 375°F. Place the marinated chicken breast in the basket and cook for about 15-18 minutes or until the internal temperature reaches 165°F, flipping halfway for even crisping.

  • 4

    While the chicken is cooking, preheat the oven to 400°F for roasting the asparagus. Toss the asparagus with olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the asparagus in the preheated oven for 10-12 minutes until tender and lightly crispy.

  • 6

    Warm the cooked quinoa if necessary and plate it as a bed for the chicken and asparagus.

  • 7

    Slice the air-fried chicken, arrange with the roasted asparagus on top of the quinoa, and serve immediately, drizzling any remaining herb marinade over the top if desired.