Sheet Pan 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.

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant and balanced dinner featuring tender, lemon herb chicken roasted to perfection alongside crisp asparagus spears, served with a side of fluffy quinoa. This dish is lightly dressed with olive oil, fresh garlic, and zesty lemon for a refreshing, clean meal that hits your protein and calorie goals without compromising on flavor.

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NUTRITION

442kcal
Protein
51.4g
Fat
12.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Asparagus (134g)

0.5 tablespoon Olive Oil (7g)

1 tablespoon Lemon Juice (15g)

1 clove Garlic (3g)

0.5 cup Cooked Quinoa (92g)

2 tablespoons Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast and trimmed asparagus on the sheet pan. Drizzle the lemon herb mixture evenly over the chicken and asparagus, ensuring they are well-coated.

  • 4

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.

  • 5

    While the chicken and asparagus roast, prepare the quinoa if not already cooked. Fluff the quinoa with a fork.

  • 6

    Plate the roasted chicken and asparagus alongside the quinoa. Drizzle any remaining pan juices over the dish for extra flavor and enjoy immediately.

Sheet Pan 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.

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant and balanced dinner featuring tender, lemon herb chicken roasted to perfection alongside crisp asparagus spears, served with a side of fluffy quinoa. This dish is lightly dressed with olive oil, fresh garlic, and zesty lemon for a refreshing, clean meal that hits your protein and calorie goals without compromising on flavor.

NUTRITION

442kcal
Protein
51.4g
Fat
12.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Asparagus (134g)

0.5 tablespoon Olive Oil (7g)

1 tablespoon Lemon Juice (15g)

1 clove Garlic (3g)

0.5 cup Cooked Quinoa (92g)

2 tablespoons Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast and trimmed asparagus on the sheet pan. Drizzle the lemon herb mixture evenly over the chicken and asparagus, ensuring they are well-coated.

  • 4

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.

  • 5

    While the chicken and asparagus roast, prepare the quinoa if not already cooked. Fluff the quinoa with a fork.

  • 6

    Plate the roasted chicken and asparagus alongside the quinoa. Drizzle any remaining pan juices over the dish for extra flavor and enjoy immediately.