Fluffy Quinoa Bowl with Lemon-Herb Chicken and Roasted Asparagus

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

Fluffy Quinoa Bowl with Lemon-Herb Chicken and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Fluffy Quinoa Bowl with Lemon-Herb Chicken and Roasted Asparagus

Enjoy a balanced and vibrant bowl featuring tender lemon-herb marinated chicken, fluffy quinoa, and perfectly roasted asparagus. This dish offers a bright burst of citrus, herbaceous accents, and the rustic comfort of roasted veggies, making it a wholesome choice for any meal.

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NUTRITION

410kcal
Protein
42.2g
Fat
15.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Asparagus

1 tsp Olive Oil (for asparagus)

1 tsp Olive Oil (for marinade)

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the asparagus with olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 2

    Roast the asparagus for 12-15 minutes until tender and slightly crispy.

  • 3

    Meanwhile, in a small bowl, mix lemon juice, olive oil, chopped fresh herbs, salt, and pepper to create the marinade.

  • 4

    Coat the chicken breast with the lemon-herb marinade and let it sit for 10 minutes.

  • 5

    Heat a grill pan or skillet over medium-high heat. Cook the chicken breast for 5-6 minutes per side until fully cooked through.

  • 6

    Prepare the cooked quinoa according to package instructions or reheat pre-cooked quinoa.

  • 7

    Assemble the bowl by layering the quinoa at the bottom, then add sliced chicken breast on top, and arrange the roasted asparagus alongside.

  • 8

    Garnish with additional herbs or a squeeze of fresh lemon if desired, and serve warm.

Fluffy Quinoa Bowl with Lemon-Herb Chicken and Roasted Asparagus

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

Fluffy Quinoa Bowl with Lemon-Herb Chicken and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Fluffy Quinoa Bowl with Lemon-Herb Chicken and Roasted Asparagus

Enjoy a balanced and vibrant bowl featuring tender lemon-herb marinated chicken, fluffy quinoa, and perfectly roasted asparagus. This dish offers a bright burst of citrus, herbaceous accents, and the rustic comfort of roasted veggies, making it a wholesome choice for any meal.

NUTRITION

410kcal
Protein
42.2g
Fat
15.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Asparagus

1 tsp Olive Oil (for asparagus)

1 tsp Olive Oil (for marinade)

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the asparagus with olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 2

    Roast the asparagus for 12-15 minutes until tender and slightly crispy.

  • 3

    Meanwhile, in a small bowl, mix lemon juice, olive oil, chopped fresh herbs, salt, and pepper to create the marinade.

  • 4

    Coat the chicken breast with the lemon-herb marinade and let it sit for 10 minutes.

  • 5

    Heat a grill pan or skillet over medium-high heat. Cook the chicken breast for 5-6 minutes per side until fully cooked through.

  • 6

    Prepare the cooked quinoa according to package instructions or reheat pre-cooked quinoa.

  • 7

    Assemble the bowl by layering the quinoa at the bottom, then add sliced chicken breast on top, and arrange the roasted asparagus alongside.

  • 8

    Garnish with additional herbs or a squeeze of fresh lemon if desired, and serve warm.