Crispy Lemon-Herb 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-Herb Roasted Chicken with Roasted Asparagus and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Fluffy Quinoa

Savor the bright flavors of zesty lemon and fresh herbs on tender, crispy roasted chicken paired with juicy, roasted asparagus and a fluffy bed of quinoa. This balanced dish delivers a delightful crunch, vibrant citrus notes, and a satisfying medley of textures perfect for a nutritious dinner.

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NUTRITION

362kcal
Protein
32.1g
Fat
10.4g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

6 Asparagus Spears

1 tbsp Lemon Juice

1 tsp Olive Oil

1/2 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, olive oil, dried herbs, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour the marinade over it, coating evenly. Let it marinate for at least 15 minutes.

  • 4

    Arrange the marinated chicken breast and asparagus spears on a baking sheet. Drizzle any remaining marinade over the asparagus.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the asparagus is tender with crisp edges.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions until fluffy.

  • 7

    Plate the roasted chicken on a bed of quinoa and arrange the asparagus on the side. Enjoy your balanced, flavorful meal!

Crispy Lemon-Herb 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-Herb Roasted Chicken with Roasted Asparagus and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Fluffy Quinoa

Savor the bright flavors of zesty lemon and fresh herbs on tender, crispy roasted chicken paired with juicy, roasted asparagus and a fluffy bed of quinoa. This balanced dish delivers a delightful crunch, vibrant citrus notes, and a satisfying medley of textures perfect for a nutritious dinner.

NUTRITION

362kcal
Protein
32.1g
Fat
10.4g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

6 Asparagus Spears

1 tbsp Lemon Juice

1 tsp Olive Oil

1/2 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, olive oil, dried herbs, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour the marinade over it, coating evenly. Let it marinate for at least 15 minutes.

  • 4

    Arrange the marinated chicken breast and asparagus spears on a baking sheet. Drizzle any remaining marinade over the asparagus.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the asparagus is tender with crisp edges.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions until fluffy.

  • 7

    Plate the roasted chicken on a bed of quinoa and arrange the asparagus on the side. Enjoy your balanced, flavorful meal!