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

Savor the bright, zesty flavors of lemon and fresh herbs perfectly complementing a crispy, golden chicken breast paired with tender roasted asparagus and fluffy quinoa. This well-balanced dish is an explosion of textures and flavors that makes every bite a delicious meal.

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NUTRITION

473kcal
Protein
40.1g
Fat
20.2g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

0.75 cup cooked Quinoa

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, lemon juice, chopped fresh herbs, salt, and black pepper.

  • 3

    Pat the chicken breast dry and brush both sides with the lemon-herb mixture.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for 2-3 minutes on each side until it develops a crispy, golden exterior.

  • 5

    Transfer the seared chicken to a baking sheet and place in the preheated oven. Roast for 10-12 minutes until the chicken is cooked through.

  • 6

    Meanwhile, toss the asparagus in a little olive oil, salt, and pepper, and arrange on a separate baking tray.

  • 7

    Roast the asparagus in the oven for about 10 minutes until tender and slightly caramelized.

  • 8

    Prepare the cooked quinoa if not already done. Fluff with a fork and season with a pinch of salt and a drizzle of olive oil.

  • 9

    Plate the chicken alongside a serving of quinoa and roasted asparagus. Drizzle any remaining herb dressing over top for extra flavor.

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

Savor the bright, zesty flavors of lemon and fresh herbs perfectly complementing a crispy, golden chicken breast paired with tender roasted asparagus and fluffy quinoa. This well-balanced dish is an explosion of textures and flavors that makes every bite a delicious meal.

NUTRITION

473kcal
Protein
40.1g
Fat
20.2g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

0.75 cup cooked Quinoa

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, lemon juice, chopped fresh herbs, salt, and black pepper.

  • 3

    Pat the chicken breast dry and brush both sides with the lemon-herb mixture.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for 2-3 minutes on each side until it develops a crispy, golden exterior.

  • 5

    Transfer the seared chicken to a baking sheet and place in the preheated oven. Roast for 10-12 minutes until the chicken is cooked through.

  • 6

    Meanwhile, toss the asparagus in a little olive oil, salt, and pepper, and arrange on a separate baking tray.

  • 7

    Roast the asparagus in the oven for about 10 minutes until tender and slightly caramelized.

  • 8

    Prepare the cooked quinoa if not already done. Fluff with a fork and season with a pinch of salt and a drizzle of olive oil.

  • 9

    Plate the chicken alongside a serving of quinoa and roasted asparagus. Drizzle any remaining herb dressing over top for extra flavor.