Sheet Pan 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.

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant, wholesome plate featuring tender, herb-infused chicken paired with crisp roasted asparagus and a side of fluffy quinoa. Zested with lemon and garlic, this dish is a clean, delicious option that delivers balanced macros and bright flavors in every bite.

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NUTRITION

473kcal
Protein
43.1g
Fat
20.4g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus

1 tbsp Olive Oil

1 medium Lemon

2 cloves Garlic

2 tbsp Fresh Herbs (Thyme & Rosemary)

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast and asparagus. Drizzle olive oil evenly over them.

  • 3

    Squeeze the juice of the lemon over the chicken and asparagus, then add minced garlic and fresh herbs.

  • 4

    Season with salt and pepper to taste, ensuring the chicken and asparagus are well coated.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes until the chicken is cooked through and the asparagus is tender.

  • 6

    While the chicken roasts, prepare the quinoa according to package instructions if not pre-cooked.

  • 7

    Plate the roasted chicken and asparagus alongside the quinoa, and serve warm.

Sheet Pan 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.

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant, wholesome plate featuring tender, herb-infused chicken paired with crisp roasted asparagus and a side of fluffy quinoa. Zested with lemon and garlic, this dish is a clean, delicious option that delivers balanced macros and bright flavors in every bite.

NUTRITION

473kcal
Protein
43.1g
Fat
20.4g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus

1 tbsp Olive Oil

1 medium Lemon

2 cloves Garlic

2 tbsp Fresh Herbs (Thyme & Rosemary)

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast and asparagus. Drizzle olive oil evenly over them.

  • 3

    Squeeze the juice of the lemon over the chicken and asparagus, then add minced garlic and fresh herbs.

  • 4

    Season with salt and pepper to taste, ensuring the chicken and asparagus are well coated.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes until the chicken is cooked through and the asparagus is tender.

  • 6

    While the chicken roasts, prepare the quinoa according to package instructions if not pre-cooked.

  • 7

    Plate the roasted chicken and asparagus alongside the quinoa, and serve warm.