Crispy 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.

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Quinoa

Savor a delightful plate featuring crispy roasted chicken infused with fresh lemon and aromatic herbs, paired with tender roasted asparagus and a light serving of fluffy quinoa. The flavors meld beautifully in this well-balanced dish, offering a satisfying and nutritious meal.

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NUTRITION

371kcal
Protein
42.2g
Fat
10.7g
Carbs
26.7g

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 tsp Mixed Dried Herbs (Thyme & Oregano)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix the lemon juice, olive oil, and dried herbs.

  • 3

    Pat the chicken breast dry and coat it with the lemon-herb mixture. Season with a pinch of salt and pepper.

  • 4

    Place the chicken breast on a baking sheet and roast in the oven for 20-25 minutes until the outside is crispy and the inside reaches an internal temperature of 165°F.

  • 5

    Meanwhile, toss the asparagus with a drizzle of olive oil, salt, and pepper, and spread it on another baking sheet.

  • 6

    Roast the asparagus in the oven for about 10-12 minutes until tender and lightly browned.

  • 7

    If quinoa is not pre-cooked, cook quinoa according to package instructions until fluffy.

  • 8

    Plate the roasted chicken with a side of asparagus and quinoa. Drizzle any remaining lemon-herb sauce over the chicken and vegetables for an extra burst of flavor.

Crispy 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.

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Quinoa

Savor a delightful plate featuring crispy roasted chicken infused with fresh lemon and aromatic herbs, paired with tender roasted asparagus and a light serving of fluffy quinoa. The flavors meld beautifully in this well-balanced dish, offering a satisfying and nutritious meal.

NUTRITION

371kcal
Protein
42.2g
Fat
10.7g
Carbs
26.7g

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 tsp Mixed Dried Herbs (Thyme & Oregano)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix the lemon juice, olive oil, and dried herbs.

  • 3

    Pat the chicken breast dry and coat it with the lemon-herb mixture. Season with a pinch of salt and pepper.

  • 4

    Place the chicken breast on a baking sheet and roast in the oven for 20-25 minutes until the outside is crispy and the inside reaches an internal temperature of 165°F.

  • 5

    Meanwhile, toss the asparagus with a drizzle of olive oil, salt, and pepper, and spread it on another baking sheet.

  • 6

    Roast the asparagus in the oven for about 10-12 minutes until tender and lightly browned.

  • 7

    If quinoa is not pre-cooked, cook quinoa according to package instructions until fluffy.

  • 8

    Plate the roasted chicken with a side of asparagus and quinoa. Drizzle any remaining lemon-herb sauce over the chicken and vegetables for an extra burst of flavor.