Crispy Lemon Herb Chicken with Quinoa and Roasted Asparagus

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

Crispy Lemon Herb Chicken with Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Quinoa and Roasted Asparagus

Enjoy a vibrant plate of crispy lemon herb chicken paired with fluffy quinoa and perfectly roasted asparagus. The fresh citrus and herb marinade elevates the tender chicken, creating a dish that is both satisfying and light, perfect for a balanced meal any time of day.

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NUTRITION

388kcal
Protein
43.4g
Fat
10.9g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

1 garlic clove

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

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

  • 4

    While the chicken marinates, trim the tough ends off the asparagus and toss them with the remaining marinade and a pinch of salt and pepper.

  • 5

    Place the asparagus on a baking sheet and roast in the preheated oven for 10-12 minutes or until tender and slightly crispy.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken breast and cook for about 5-6 minutes on each side until the chicken is golden brown and cooked through.

  • 7

    Prepare the quinoa as per package instructions if not already cooked.

  • 8

    Plate the chicken, quinoa, and roasted asparagus. Garnish with a sprinkle of fresh herbs if desired and serve immediately.

Crispy Lemon Herb Chicken with Quinoa and Roasted Asparagus

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

Crispy Lemon Herb Chicken with Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Quinoa and Roasted Asparagus

Enjoy a vibrant plate of crispy lemon herb chicken paired with fluffy quinoa and perfectly roasted asparagus. The fresh citrus and herb marinade elevates the tender chicken, creating a dish that is both satisfying and light, perfect for a balanced meal any time of day.

NUTRITION

388kcal
Protein
43.4g
Fat
10.9g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

1 garlic clove

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

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

  • 4

    While the chicken marinates, trim the tough ends off the asparagus and toss them with the remaining marinade and a pinch of salt and pepper.

  • 5

    Place the asparagus on a baking sheet and roast in the preheated oven for 10-12 minutes or until tender and slightly crispy.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken breast and cook for about 5-6 minutes on each side until the chicken is golden brown and cooked through.

  • 7

    Prepare the quinoa as per package instructions if not already cooked.

  • 8

    Plate the chicken, quinoa, and roasted asparagus. Garnish with a sprinkle of fresh herbs if desired and serve immediately.