Crispy Lemon Herb 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 Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Asparagus and Quinoa

Enjoy a balanced plate that features tender, crispy chicken coated in a zesty lemon herb and breadcrumb crust complemented by savory roasted asparagus and fluffy quinoa. This dish delivers vibrant flavors, a satisfying crunch, and a nutrient-packed profile to fuel your day.

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NUTRITION

534kcal
Protein
50.4g
Fat
12.3g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1/2 cup Cooked Quinoa

1/2 Lemon

1 tsp Olive Oil

1 clove Garlic

1/4 cup Panko Breadcrumbs

2 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the juice of half a lemon, minced garlic, chopped fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and lightly coat it with the herb mixture. Then, dredge the chicken evenly in the panko breadcrumbs.

  • 4

    Heat a non-stick skillet over medium heat and add the chicken, cooking for about 4-5 minutes per side until the breadcrumb coating is golden and the chicken is nearly cooked through.

  • 5

    Meanwhile, toss the asparagus with olive oil, salt, and a squeeze of lemon. Spread them on a baking sheet and roast in the preheated oven for about 10 minutes until tender.

  • 6

    Place the partially cooked chicken in the oven for an additional 6-8 minutes, or until it reaches an internal temperature of 165°F.

  • 7

    Warm the cooked quinoa if needed. Serve the crispy lemon herb chicken alongside the roasted asparagus and quinoa, drizzled with any remaining herb lemon dressing.

Crispy Lemon Herb 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 Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Asparagus and Quinoa

Enjoy a balanced plate that features tender, crispy chicken coated in a zesty lemon herb and breadcrumb crust complemented by savory roasted asparagus and fluffy quinoa. This dish delivers vibrant flavors, a satisfying crunch, and a nutrient-packed profile to fuel your day.

NUTRITION

534kcal
Protein
50.4g
Fat
12.3g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1/2 cup Cooked Quinoa

1/2 Lemon

1 tsp Olive Oil

1 clove Garlic

1/4 cup Panko Breadcrumbs

2 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the juice of half a lemon, minced garlic, chopped fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and lightly coat it with the herb mixture. Then, dredge the chicken evenly in the panko breadcrumbs.

  • 4

    Heat a non-stick skillet over medium heat and add the chicken, cooking for about 4-5 minutes per side until the breadcrumb coating is golden and the chicken is nearly cooked through.

  • 5

    Meanwhile, toss the asparagus with olive oil, salt, and a squeeze of lemon. Spread them on a baking sheet and roast in the preheated oven for about 10 minutes until tender.

  • 6

    Place the partially cooked chicken in the oven for an additional 6-8 minutes, or until it reaches an internal temperature of 165°F.

  • 7

    Warm the cooked quinoa if needed. Serve the crispy lemon herb chicken alongside the roasted asparagus and quinoa, drizzled with any remaining herb lemon dressing.