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 bright and satisfying plate featuring a crunchy pan-seared chicken breast infused with zesty lemon and fresh herbs, paired with tender roasted asparagus and a side of fluffy quinoa. This dish delivers a perfect balance of protein, carbs, and flavorful fats for a wholesome, nutrient-packed meal.

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NUTRITION

339kcal
Protein
38.8g
Fat
10.1g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100g Asparagus

1/2 cup cooked Quinoa

1 tsp Extra Virgin Olive Oil

1/4 Lemon

1 Garlic clove

2 tbsp Fresh Parsley

1/2 tsp Dried Thyme

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PREPARATION

  • 1

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

  • 2

    Trim the ends of the asparagus and toss with half of the olive oil, a pinch of salt, and pepper. Spread evenly on a baking tray.

  • 3

    Roast the asparagus in the oven for 12-15 minutes until tender and lightly caramelized.

  • 4

    While the asparagus is roasting, pat the chicken breast dry. In a small bowl, combine the juice of 1/4 lemon, minced garlic, chopped parsley, dried thyme, and the remaining olive oil.

  • 5

    Coat the chicken breast with the lemon herb marinade. Let it sit for 5 minutes to absorb the flavors.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 3-4 minutes on each side until a crispy golden crust forms and the chicken is cooked through.

  • 7

    Warm the cooked quinoa if needed and plate it alongside the roasted asparagus and crispy chicken.

  • 8

    Finish the dish with an extra squeeze of lemon juice and a garnish of fresh parsley if desired.

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 bright and satisfying plate featuring a crunchy pan-seared chicken breast infused with zesty lemon and fresh herbs, paired with tender roasted asparagus and a side of fluffy quinoa. This dish delivers a perfect balance of protein, carbs, and flavorful fats for a wholesome, nutrient-packed meal.

NUTRITION

339kcal
Protein
38.8g
Fat
10.1g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100g Asparagus

1/2 cup cooked Quinoa

1 tsp Extra Virgin Olive Oil

1/4 Lemon

1 Garlic clove

2 tbsp Fresh Parsley

1/2 tsp Dried Thyme

PREPARATION

  • 1

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

  • 2

    Trim the ends of the asparagus and toss with half of the olive oil, a pinch of salt, and pepper. Spread evenly on a baking tray.

  • 3

    Roast the asparagus in the oven for 12-15 minutes until tender and lightly caramelized.

  • 4

    While the asparagus is roasting, pat the chicken breast dry. In a small bowl, combine the juice of 1/4 lemon, minced garlic, chopped parsley, dried thyme, and the remaining olive oil.

  • 5

    Coat the chicken breast with the lemon herb marinade. Let it sit for 5 minutes to absorb the flavors.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 3-4 minutes on each side until a crispy golden crust forms and the chicken is cooked through.

  • 7

    Warm the cooked quinoa if needed and plate it alongside the roasted asparagus and crispy chicken.

  • 8

    Finish the dish with an extra squeeze of lemon juice and a garnish of fresh parsley if desired.