Sheet Pan Lemon Herb Chicken and Crispy Roasted Asparagus with Quinoa

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

Sheet Pan Lemon Herb Chicken and Crispy Roasted Asparagus with Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Asparagus with Quinoa

Savor a bright and herby chicken breast paired with crispy roasted asparagus and a side of fluffy quinoa. This dish bursts with fresh lemon and aromatic herbs, creating a balanced and satisfying meal perfect for any time of day.

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NUTRITION

374kcal
Protein
46.4g
Fat
10.4g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

1 tbsp Mixed Herbs

1 clove Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine lemon juice, mixed herbs, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on a sheet pan and brush both sides with the herb-lemon mixture.

  • 4

    Arrange the asparagus around the chicken on the sheet pan and drizzle with olive oil; season lightly with salt and pepper.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender with crispy edges.

  • 6

    Meanwhile, prepare quinoa according to package instructions.

  • 7

    Once cooked, plate the chicken and asparagus alongside the cooked quinoa and serve immediately.

Sheet Pan Lemon Herb Chicken and Crispy Roasted Asparagus with Quinoa

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

Sheet Pan Lemon Herb Chicken and Crispy Roasted Asparagus with Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Asparagus with Quinoa

Savor a bright and herby chicken breast paired with crispy roasted asparagus and a side of fluffy quinoa. This dish bursts with fresh lemon and aromatic herbs, creating a balanced and satisfying meal perfect for any time of day.

NUTRITION

374kcal
Protein
46.4g
Fat
10.4g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

1 tbsp Mixed Herbs

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine lemon juice, mixed herbs, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on a sheet pan and brush both sides with the herb-lemon mixture.

  • 4

    Arrange the asparagus around the chicken on the sheet pan and drizzle with olive oil; season lightly with salt and pepper.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender with crispy edges.

  • 6

    Meanwhile, prepare quinoa according to package instructions.

  • 7

    Once cooked, plate the chicken and asparagus alongside the cooked quinoa and serve immediately.