Crispy Lemon Garlic Roasted Chicken with Roasted Asparagus and Fluffy Quinoa

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

Crispy Lemon Garlic Roasted Chicken with Roasted Asparagus and Fluffy Quinoa

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.

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NUTRITION

378kcal
Protein
36.5g
Fat
10.8g
Carbs
35g

SERVINGS

1 serving

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)

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PREPARATION

  • 1

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

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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.

  • 6

    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!

Crispy Lemon Garlic Roasted Chicken with Roasted Asparagus and Fluffy Quinoa

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

Crispy Lemon Garlic Roasted Chicken with Roasted Asparagus and Fluffy Quinoa

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.

NUTRITION

378kcal
Protein
36.5g
Fat
10.8g
Carbs
35g

SERVINGS

1 serving

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

  • 1

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

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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.

  • 6

    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!