Grilled Lemon Herb Chicken with Crispy Roasted Asparagus and Fluffy Quinoa

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

Grilled Lemon Herb Chicken with Crispy Roasted Asparagus and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken with Crispy Roasted Asparagus and Fluffy Quinoa

Savor a balanced plate featuring tender grilled lemon herb chicken, perfectly crispy roasted asparagus, and a side of fluffy quinoa. The dish is elevated by a bright squeeze of lemon and aromatic herbs—a vibrant meal that delights the taste buds while keeping it clean and nourishing.

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NUTRITION

371kcal
Protein
42.2g
Fat
10.7g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    In a small bowl, combine the lemon juice, olive oil, mixed dried herbs, salt, and black pepper to create a vibrant marinade.

  • 3

    Brush both sides of the chicken breast with the marinade and let it sit for about 10 minutes to enhance the flavor.

  • 4

    Grill the chicken breast for approximately 6-7 minutes per side until fully cooked and lightly charred.

  • 5

    While the chicken is grilling, preheat your oven to 425°F and toss the asparagus with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 6

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

  • 7

    Prepare the quinoa as per package instructions, usually by simmering 1/2 cup of cooked quinoa to achieve a light, fluffy texture.

  • 8

    Plate the grilled chicken along with the roasted asparagus and a serving of fluffy quinoa. Garnish with a fresh squeeze of lemon if desired and serve immediately.

Grilled Lemon Herb Chicken with Crispy Roasted Asparagus and Fluffy Quinoa

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

Grilled Lemon Herb Chicken with Crispy Roasted Asparagus and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken with Crispy Roasted Asparagus and Fluffy Quinoa

Savor a balanced plate featuring tender grilled lemon herb chicken, perfectly crispy roasted asparagus, and a side of fluffy quinoa. The dish is elevated by a bright squeeze of lemon and aromatic herbs—a vibrant meal that delights the taste buds while keeping it clean and nourishing.

NUTRITION

371kcal
Protein
42.2g
Fat
10.7g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    In a small bowl, combine the lemon juice, olive oil, mixed dried herbs, salt, and black pepper to create a vibrant marinade.

  • 3

    Brush both sides of the chicken breast with the marinade and let it sit for about 10 minutes to enhance the flavor.

  • 4

    Grill the chicken breast for approximately 6-7 minutes per side until fully cooked and lightly charred.

  • 5

    While the chicken is grilling, preheat your oven to 425°F and toss the asparagus with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 6

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

  • 7

    Prepare the quinoa as per package instructions, usually by simmering 1/2 cup of cooked quinoa to achieve a light, fluffy texture.

  • 8

    Plate the grilled chicken along with the roasted asparagus and a serving of fluffy quinoa. Garnish with a fresh squeeze of lemon if desired and serve immediately.