Crispy Lemon-Herb 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 Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken with Roasted Asparagus and Quinoa

Enjoy a beautifully balanced dish featuring a crispy lemon-herb chicken breast paired with tender roasted asparagus and a side of fluffy quinoa. The zesty lemon and fragrant herbs brighten the savory chicken, while the asparagus offers a fresh crunch and the quinoa adds a light nutty finish.

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NUTRITION

346kcal
Protein
41.4g
Fat
10.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

6 spears Fresh Asparagus

1 tsp Extra Virgin Olive Oil

2 Tbsp Fresh Lemon Juice

1 Tbsp Fresh Herbs (Parsley & Thyme)

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Pat the chicken breast dry and brush with the lemon-herb mixture. Let it marinate for 10-15 minutes.

  • 4

    Place the chicken on a lightly oiled baking tray and arrange the asparagus spears around it. Drizzle any remaining marinade over the asparagus.

  • 5

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

  • 6

    Meanwhile, prepare the quinoa as per package instructions if not pre-cooked.

  • 7

    Plate the crispy lemon-herb chicken with the roasted asparagus and serve alongside the quinoa. Enjoy immediately.

Crispy Lemon-Herb 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 Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken with Roasted Asparagus and Quinoa

Enjoy a beautifully balanced dish featuring a crispy lemon-herb chicken breast paired with tender roasted asparagus and a side of fluffy quinoa. The zesty lemon and fragrant herbs brighten the savory chicken, while the asparagus offers a fresh crunch and the quinoa adds a light nutty finish.

NUTRITION

346kcal
Protein
41.4g
Fat
10.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

6 spears Fresh Asparagus

1 tsp Extra Virgin Olive Oil

2 Tbsp Fresh Lemon Juice

1 Tbsp Fresh Herbs (Parsley & Thyme)

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Pat the chicken breast dry and brush with the lemon-herb mixture. Let it marinate for 10-15 minutes.

  • 4

    Place the chicken on a lightly oiled baking tray and arrange the asparagus spears around it. Drizzle any remaining marinade over the asparagus.

  • 5

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

  • 6

    Meanwhile, prepare the quinoa as per package instructions if not pre-cooked.

  • 7

    Plate the crispy lemon-herb chicken with the roasted asparagus and serve alongside the quinoa. Enjoy immediately.