Lemon Herb Roasted Chicken with Crispy 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 Crispy Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Roasted Asparagus and Quinoa

Enjoy a perfectly balanced meal featuring succulent roasted chicken infused with lemon and aromatic herbs, served alongside crispy roasted asparagus and a light serving of quinoa. This dish is both satisfying and nutrient-dense, offering a refreshing blend of flavors and textures ideal for a hearty meal.

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NUTRITION

364kcal
Protein
45.2g
Fat
10.8g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 cup cooked Quinoa

2 tbsp Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the chicken breast on a baking tray. Drizzle with olive oil and lemon juice, then season with salt, pepper, and freshly chopped herbs (rosemary and thyme).

  • 3

    Arrange the asparagus on a separate baking tray. Toss with a little olive oil, salt, and pepper to ensure they are evenly coated.

  • 4

    Roast the chicken and asparagus in the oven. The chicken should roast for about 20-25 minutes until it reaches an internal temperature of 165°F. Roast the asparagus for 12-15 minutes until they become tender and lightly crispy.

  • 5

    While the chicken and asparagus are roasting, prepare the quinoa as per package instructions if not pre-cooked.

  • 6

    Once cooked, plate the sliced chicken breast alongside the roasted asparagus and a side of quinoa. Garnish with extra herbs if desired, and serve warm.

Lemon Herb Roasted Chicken with Crispy 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 Crispy Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Roasted Asparagus and Quinoa

Enjoy a perfectly balanced meal featuring succulent roasted chicken infused with lemon and aromatic herbs, served alongside crispy roasted asparagus and a light serving of quinoa. This dish is both satisfying and nutrient-dense, offering a refreshing blend of flavors and textures ideal for a hearty meal.

NUTRITION

364kcal
Protein
45.2g
Fat
10.8g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 cup cooked Quinoa

2 tbsp Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the chicken breast on a baking tray. Drizzle with olive oil and lemon juice, then season with salt, pepper, and freshly chopped herbs (rosemary and thyme).

  • 3

    Arrange the asparagus on a separate baking tray. Toss with a little olive oil, salt, and pepper to ensure they are evenly coated.

  • 4

    Roast the chicken and asparagus in the oven. The chicken should roast for about 20-25 minutes until it reaches an internal temperature of 165°F. Roast the asparagus for 12-15 minutes until they become tender and lightly crispy.

  • 5

    While the chicken and asparagus are roasting, prepare the quinoa as per package instructions if not pre-cooked.

  • 6

    Once cooked, plate the sliced chicken breast alongside the roasted asparagus and a side of quinoa. Garnish with extra herbs if desired, and serve warm.