YOUR SOLIN GENERATED RECIPE
Lemon-Herb Baked Chicken Breast with Roasted Asparagus and Fluffy Quinoa
Enjoy a balanced and vibrant meal featuring tender, lemon-herbed chicken breast, perfectly roasted asparagus, and a serving of light, fluffy quinoa. This dish is not only bursting with flavor but also provides a satisfying balance of protein, healthy carbohydrates, and a zesty finish that brightens each bite.
INGREDIENTS
4 ounces Chicken Breast
1 cup Asparagus
0.25 cup Quinoa (dry)
0.5 Lemon
0.5 tablespoon Olive Oil
1 tablespoon Mixed Fresh Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Rinse the chicken breast and pat dry. Place it in a small dish and drizzle with 0.5 tablespoon of olive oil and the juice from half a lemon. Sprinkle with mixed fresh herbs, salt, and pepper.
Let the chicken marinate for 10-15 minutes while you prepare the asparagus. Trim the woody ends off the asparagus and place them on a baking sheet. Drizzle lightly with a touch of olive oil and season with salt and pepper.
Place the marinated chicken breast on the baking sheet alongside the asparagus.
Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the asparagus is tender.
While the chicken and asparagus are baking, rinse the quinoa thoroughly. Place 0.25 cup of dry quinoa in a small saucepan with 0.5 cup water. Bring it to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes until the water is absorbed and the quinoa is fluffy.
Remove the chicken and asparagus from the oven once cooked. Let the chicken rest for a few minutes before slicing.
Plate the quinoa, top with sliced chicken breast, and arrange the roasted asparagus alongside. Garnish with any remaining fresh herbs and a squeeze of lemon if desired.