YOUR SOLIN GENERATED RECIPE
Crispy Lemon Garlic Roasted Chicken with Roasted Asparagus and Fluffy Quinoa
Enjoy a vibrant plate of crispy roasted chicken infused with lemon and garlic, paired with tender roasted asparagus and a serving of fluffy quinoa. This meal balances savory and bright citrus flavors with a satisfying crunch from the asparagus, offering a nutritious dish that's both appealing and energizing.
INGREDIENTS
3.5 oz Chicken Breast (approx. 100g)
6 Asparagus Spears (approx. 90g)
1/4 cup dry Quinoa (approx. 43g)
1 tsp Olive Oil
1 tbsp Lemon Juice
1 Garlic Clove
Salt and Pepper (to taste)
PREPARATION
Preheat your oven to 425°F (220°C).
Prepare the chicken by patting it dry and placing it in a baking dish. Drizzle with olive oil, then add lemon juice, minced garlic, salt, and pepper. Toss to ensure even coating.
Bake the chicken in the preheated oven for 18-20 minutes or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
Meanwhile, toss the asparagus spears with a small drizzle of olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for about 10-12 minutes until tender and slightly charred.
While the chicken and asparagus are roasting, rinse the quinoa under cold water. Combine the dry quinoa with water (use a 1:2 ratio of quinoa to water) in a small saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.
Plate a serving of quinoa alongside the roasted chicken and asparagus, and drizzle any remaining pan juices over the top. Enjoy your balanced, flavorful meal!