YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon-Garlic Chicken with Roasted Asparagus and Quinoa
Enjoy a vibrant sheet pan meal featuring tender lemon-garlic chicken, perfectly roasted asparagus, and a fluffy serving of quinoa. This dish is delicately balanced with zesty citrus notes and aromatic garlic, offering a nutritious and satisfying option that fits seamlessly into your healthy lifestyle.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Quinoa
6 spears Asparagus
1/2 tbsp Olive Oil
1/4 Lemon
1 clove Garlic
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat the oven to 400°F.
Place the chicken breast, trimmed asparagus, and cooked quinoa (transferred to an oven-safe dish or spread out on a sheet pan for finishing) on the pan.
In a small bowl, whisk together olive oil, the juice from the lemon (approx. 1/4 lemon), minced garlic, salt, and black pepper.
Drizzle the lemon-garlic mixture evenly over the chicken and asparagus, ensuring to coat the ingredients well.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the asparagus is tender.
Plate the roasted chicken and asparagus alongside the quinoa. Drizzle any remaining pan juices over the dish for extra flavor.
Serve warm and enjoy your balanced, zesty sheet pan meal.