Lemon Herb Chicken and Quinoa Bowl with Roasted Asparagus

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

Lemon Herb Chicken and Quinoa Bowl with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Quinoa Bowl with Roasted Asparagus

This vibrant bowl features tender lemon-herb marinated chicken paired with fluffy quinoa and crisp roasted asparagus. The burst of lemon and fresh herbs elevates the dish to a harmonious balance of savory and bright flavors, making it a perfect option for a nutritious and satisfying meal.

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NUTRITION

395kcal
Protein
40.5g
Fat
10.7g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.75 cup cooked Quinoa

6 spears Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

0.5 tsp Dried Oregano

0.5 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the asparagus.

  • 2

    In a small bowl, mix the lemon juice, olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon herb mixture over it, marinating for at least 15 minutes.

  • 4

    Meanwhile, toss the asparagus with the remaining lemon herb mixture and arrange them on a baking sheet lined with parchment paper. Roast for about 12-15 minutes until tender and slightly crispy.

  • 5

    While the asparagus roasts, cook the quinoa according to the package instructions if not already prepared.

  • 6

    Heat a skillet over medium heat and cook the marinated chicken breast for about 5-7 minutes per side or until the internal temperature reaches 165°F (74°C).

  • 7

    Slice the chicken into strips.

  • 8

    Assemble the bowl by layering the cooked quinoa, sliced chicken, and roasted asparagus. Drizzle any remaining pan juices over the top if desired.

Lemon Herb Chicken and Quinoa Bowl with Roasted Asparagus

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

Lemon Herb Chicken and Quinoa Bowl with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Quinoa Bowl with Roasted Asparagus

This vibrant bowl features tender lemon-herb marinated chicken paired with fluffy quinoa and crisp roasted asparagus. The burst of lemon and fresh herbs elevates the dish to a harmonious balance of savory and bright flavors, making it a perfect option for a nutritious and satisfying meal.

NUTRITION

395kcal
Protein
40.5g
Fat
10.7g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.75 cup cooked Quinoa

6 spears Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

0.5 tsp Dried Oregano

0.5 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the asparagus.

  • 2

    In a small bowl, mix the lemon juice, olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon herb mixture over it, marinating for at least 15 minutes.

  • 4

    Meanwhile, toss the asparagus with the remaining lemon herb mixture and arrange them on a baking sheet lined with parchment paper. Roast for about 12-15 minutes until tender and slightly crispy.

  • 5

    While the asparagus roasts, cook the quinoa according to the package instructions if not already prepared.

  • 6

    Heat a skillet over medium heat and cook the marinated chicken breast for about 5-7 minutes per side or until the internal temperature reaches 165°F (74°C).

  • 7

    Slice the chicken into strips.

  • 8

    Assemble the bowl by layering the cooked quinoa, sliced chicken, and roasted asparagus. Drizzle any remaining pan juices over the top if desired.