Lemon Herb Roasted Chicken with Crispy Asparagus

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

Lemon Herb Roasted Chicken with Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Asparagus

Enjoy a bright and fragrant meal featuring tender roasted chicken infused with zesty lemon and fresh herbs, perfectly paired with crunchy asparagus and a serving of fluffy quinoa for a balanced and satisfying dinner.

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NUTRITION

366kcal
Protein
41.4g
Fat
10.6g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

10 Asparagus Spears

1 tsp Olive Oil

2 tbsp Lemon Juice (from 1/2 lemon)

1 Garlic Clove

1/2 cup Cooked Quinoa

1 tsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, minced garlic, olive oil, and chopped fresh herbs.

  • 3

    Place the chicken breast in a baking dish and pour the lemon-herb mixture over it. Let it marinate for 10-15 minutes.

  • 4

    Arrange the asparagus spears around the chicken, tossing them lightly in any remaining marinade.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions if not using pre-cooked quinoa.

  • 7

    Plate the roasted chicken and asparagus alongside the quinoa, and enjoy your flavorful, well-balanced meal.

Lemon Herb Roasted Chicken with Crispy Asparagus

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

Lemon Herb Roasted Chicken with Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Asparagus

Enjoy a bright and fragrant meal featuring tender roasted chicken infused with zesty lemon and fresh herbs, perfectly paired with crunchy asparagus and a serving of fluffy quinoa for a balanced and satisfying dinner.

NUTRITION

366kcal
Protein
41.4g
Fat
10.6g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

10 Asparagus Spears

1 tsp Olive Oil

2 tbsp Lemon Juice (from 1/2 lemon)

1 Garlic Clove

1/2 cup Cooked Quinoa

1 tsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, minced garlic, olive oil, and chopped fresh herbs.

  • 3

    Place the chicken breast in a baking dish and pour the lemon-herb mixture over it. Let it marinate for 10-15 minutes.

  • 4

    Arrange the asparagus spears around the chicken, tossing them lightly in any remaining marinade.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions if not using pre-cooked quinoa.

  • 7

    Plate the roasted chicken and asparagus alongside the quinoa, and enjoy your flavorful, well-balanced meal.