Lemon Herb Baked Chicken with Roasted Asparagus

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

Lemon Herb Baked Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Chicken with Roasted Asparagus

Savor the vibrant flavors of lemon and fresh herbs on tender baked chicken, paired with crisp roasted asparagus and a hint of quinoa for a balanced, nutritious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

366kcal
Protein
48.7g
Fat
10.7g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1/3 cup Cooked Quinoa

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Rosemary & Thyme), chopped

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine lemon juice, chopped fresh herbs, and half of the olive oil. Reserve a small drizzle for the asparagus later if preferred.

  • 3

    Place the chicken breast in a baking dish and coat evenly with the lemon herb mixture. Season with salt and pepper as desired.

  • 4

    Arrange the asparagus on a separate baking sheet. Lightly drizzle with the remaining olive oil, and season with salt and pepper.

  • 5

    Place both the chicken and asparagus in the oven. Bake the chicken for 20-25 minutes until it reaches an internal temperature of 165°F and the asparagus for about 12-15 minutes until tender and slightly crisp.

  • 6

    While the chicken and asparagus are baking, heat your cooked quinoa if desired or serve at room temperature.

  • 7

    Plate the baked chicken with a side of roasted asparagus and a serving of quinoa. Garnish with additional fresh herbs and a squeeze of lemon if desired.

Lemon Herb Baked Chicken with Roasted Asparagus

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

Lemon Herb Baked Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Chicken with Roasted Asparagus

Savor the vibrant flavors of lemon and fresh herbs on tender baked chicken, paired with crisp roasted asparagus and a hint of quinoa for a balanced, nutritious meal.

NUTRITION

366kcal
Protein
48.7g
Fat
10.7g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1/3 cup Cooked Quinoa

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Rosemary & Thyme), chopped

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine lemon juice, chopped fresh herbs, and half of the olive oil. Reserve a small drizzle for the asparagus later if preferred.

  • 3

    Place the chicken breast in a baking dish and coat evenly with the lemon herb mixture. Season with salt and pepper as desired.

  • 4

    Arrange the asparagus on a separate baking sheet. Lightly drizzle with the remaining olive oil, and season with salt and pepper.

  • 5

    Place both the chicken and asparagus in the oven. Bake the chicken for 20-25 minutes until it reaches an internal temperature of 165°F and the asparagus for about 12-15 minutes until tender and slightly crisp.

  • 6

    While the chicken and asparagus are baking, heat your cooked quinoa if desired or serve at room temperature.

  • 7

    Plate the baked chicken with a side of roasted asparagus and a serving of quinoa. Garnish with additional fresh herbs and a squeeze of lemon if desired.