Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and 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 Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Quinoa

Savor the vibrant flavors of zesty lemon and fresh herbs on a perfectly roasted chicken breast, paired with tender, lightly seasoned asparagus and a fluffy serving of quinoa. This dish offers a harmonious blend of crisp textures and aromatic spices that will delight your palate while keeping your meal light and nutritious.

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NUTRITION

391kcal
Protein
33.3g
Fat
17.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil (marinade)

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Mixed Herbs

Salt and Black Pepper to taste

1 cup Asparagus

1 tsp Olive Oil (for asparagus)

1/2 cup Cooked Quinoa

1 tsp Olive Oil (for quinoa)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine 1 tsp olive oil, lemon juice, minced garlic, mixed herbs, salt, and pepper. Mix well.

  • 3

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

  • 4

    Roast the chicken in the oven for about 18-20 minutes or until cooked through and the exterior is slightly crisp.

  • 5

    While the chicken is roasting, trim the asparagus and toss with 1 tsp olive oil, salt, and pepper. Spread on a separate baking sheet.

  • 6

    Place the asparagus in the oven for about 10-12 minutes until tender and lightly charred.

  • 7

    Warm the cooked quinoa in a small saucepan. Drizzle with 1 tsp olive oil and season lightly with salt and pepper.

  • 8

    Plate the roasted chicken alongside the asparagus and quinoa. Squeeze a little extra lemon if desired for a brighter finish.

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and 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 Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Quinoa

Savor the vibrant flavors of zesty lemon and fresh herbs on a perfectly roasted chicken breast, paired with tender, lightly seasoned asparagus and a fluffy serving of quinoa. This dish offers a harmonious blend of crisp textures and aromatic spices that will delight your palate while keeping your meal light and nutritious.

NUTRITION

391kcal
Protein
33.3g
Fat
17.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil (marinade)

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Mixed Herbs

Salt and Black Pepper to taste

1 cup Asparagus

1 tsp Olive Oil (for asparagus)

1/2 cup Cooked Quinoa

1 tsp Olive Oil (for quinoa)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine 1 tsp olive oil, lemon juice, minced garlic, mixed herbs, salt, and pepper. Mix well.

  • 3

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

  • 4

    Roast the chicken in the oven for about 18-20 minutes or until cooked through and the exterior is slightly crisp.

  • 5

    While the chicken is roasting, trim the asparagus and toss with 1 tsp olive oil, salt, and pepper. Spread on a separate baking sheet.

  • 6

    Place the asparagus in the oven for about 10-12 minutes until tender and lightly charred.

  • 7

    Warm the cooked quinoa in a small saucepan. Drizzle with 1 tsp olive oil and season lightly with salt and pepper.

  • 8

    Plate the roasted chicken alongside the asparagus and quinoa. Squeeze a little extra lemon if desired for a brighter finish.