Lemon Herb Roasted Chicken with Roasted Asparagus and Quinoa

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

Lemon Herb Roasted Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant plate of roasted chicken infused with fresh lemon and aromatic herbs, accompanied by tender roasted asparagus and a fluffy serving of quinoa. This dish lightly balances tangy, savory flavors with a heartwarming finish, perfect for a dinner that nourishes and delights.

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NUTRITION

375kcal
Protein
42.3g
Fat
10.5g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a baking tray. Drizzle with olive oil, and squeeze fresh lemon juice over it. Rub minced garlic, mixed dried herbs, salt, and pepper on both sides.

  • 3

    Arrange trimmed asparagus around the chicken on the tray. Lightly drizzle a bit more olive oil on the asparagus and season with salt and pepper.

  • 4

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

  • 5

    While the chicken and asparagus are roasting, prepare quinoa according to package instructions.

  • 6

    To serve, place the sliced roasted chicken on a plate alongside a serving of quinoa and roasted asparagus. Optionally drizzle a little extra lemon juice over the top.

Lemon Herb Roasted Chicken with Roasted Asparagus and Quinoa

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

Lemon Herb Roasted Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant plate of roasted chicken infused with fresh lemon and aromatic herbs, accompanied by tender roasted asparagus and a fluffy serving of quinoa. This dish lightly balances tangy, savory flavors with a heartwarming finish, perfect for a dinner that nourishes and delights.

NUTRITION

375kcal
Protein
42.3g
Fat
10.5g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a baking tray. Drizzle with olive oil, and squeeze fresh lemon juice over it. Rub minced garlic, mixed dried herbs, salt, and pepper on both sides.

  • 3

    Arrange trimmed asparagus around the chicken on the tray. Lightly drizzle a bit more olive oil on the asparagus and season with salt and pepper.

  • 4

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

  • 5

    While the chicken and asparagus are roasting, prepare quinoa according to package instructions.

  • 6

    To serve, place the sliced roasted chicken on a plate alongside a serving of quinoa and roasted asparagus. Optionally drizzle a little extra lemon juice over the top.