YOUR SOLIN GENERATED RECIPE
Lemon Herb Roasted Chicken with Crispy Asparagus
Savor a bright, flavorful meal featuring tender roasted chicken infused with lemon and fresh herbs, paired with crispy asparagus and a small side of light, nutty quinoa. A delicious blend of textures and zesty aromas makes this dish a wholesome, balanced dinner option.
INGREDIENTS
7 oz Chicken Breast, boneless & skinless
6 spears Asparagus
1.5 tsp Extra Virgin Olive Oil
1/3 cup Cooked Quinoa
1/2 Lemon (juiced)
1 tbsp Mixed Fresh Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together lemon juice, olive oil, chopped herbs, salt, and pepper.
Place the chicken breast on the baking sheet and drizzle with half of the lemon herb mixture. Rub evenly on both sides.
Arrange the asparagus spears around the chicken. Drizzle the remaining lemon herb mixture over the asparagus.
Roast in the oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the asparagus is tender yet crispy on the edges.
Meanwhile, prepare the quinoa according to package instructions if not already cooked.
Plate the roasted chicken and asparagus alongside a serving of quinoa. Enjoy your zesty, balanced meal!