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

Savor this vibrant plate featuring crispy lemon-herb chicken paired perfectly with roasted asparagus and fluffy quinoa. The balance of tangy lemon and aromatic herbs elevates the tender chicken, while the light quinoa and crisp asparagus round out this deliciously wholesome meal.

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NUTRITION

363kcal
Protein
41.3g
Fat
10.4g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Asparagus

0.5 cup Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme, Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine olive oil, lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry with a paper towel; then brush both sides with the lemon-herb mixture.

  • 4

    Place the chicken on a baking sheet and bake for 18-20 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken bakes, trim the asparagus and toss with a little olive oil, salt, and pepper; spread them on a separate baking tray.

  • 6

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly crispy.

  • 7

    Prepare quinoa according to package instructions (typically simmering in water for about 15 minutes) until fluffy.

  • 8

    Plate the chicken alongside the roasted asparagus and a serving of quinoa. Drizzle any remaining lemon-herb mixture over the top for extra flavor.

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

Savor this vibrant plate featuring crispy lemon-herb chicken paired perfectly with roasted asparagus and fluffy quinoa. The balance of tangy lemon and aromatic herbs elevates the tender chicken, while the light quinoa and crisp asparagus round out this deliciously wholesome meal.

NUTRITION

363kcal
Protein
41.3g
Fat
10.4g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Asparagus

0.5 cup Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme, Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine olive oil, lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry with a paper towel; then brush both sides with the lemon-herb mixture.

  • 4

    Place the chicken on a baking sheet and bake for 18-20 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken bakes, trim the asparagus and toss with a little olive oil, salt, and pepper; spread them on a separate baking tray.

  • 6

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly crispy.

  • 7

    Prepare quinoa according to package instructions (typically simmering in water for about 15 minutes) until fluffy.

  • 8

    Plate the chicken alongside the roasted asparagus and a serving of quinoa. Drizzle any remaining lemon-herb mixture over the top for extra flavor.