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 vibrant and nourishing plate featuring a crispy, lemon herb-infused chicken breast paired with tender roasted asparagus and fluffy quinoa. The citrus and herb notes brighten the savory chicken, making every bite refreshing, while the quinoa and asparagus provide a perfect balance of textures and flavors.

Try 3 days free, then $12.99 / mo.

NUTRITION

371kcal
Protein
42.2g
Fat
10.7g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry, then drizzle with half of the olive oil and lemon juice. Season with salt, pepper, and the fresh thyme and rosemary.

  • 3

    Place the chicken on a baking sheet lined with parchment paper.

  • 4

    Trim the asparagus and toss with the remaining olive oil, a pinch of salt and pepper.

  • 5

    Arrange the asparagus on the same or a separate baking sheet.

  • 6

    Bake the chicken and asparagus for about 20-25 minutes, until the chicken is cooked through and the asparagus is tender and slightly crispy.

  • 7

    While the chicken and asparagus are baking, heat the pre-cooked quinoa in a small saucepan or microwave until warmed through.

  • 8

    Plate the chicken alongside a serving of quinoa and roasted asparagus. Drizzle additional lemon juice over the top if desired and serve 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 vibrant and nourishing plate featuring a crispy, lemon herb-infused chicken breast paired with tender roasted asparagus and fluffy quinoa. The citrus and herb notes brighten the savory chicken, making every bite refreshing, while the quinoa and asparagus provide a perfect balance of textures and flavors.

NUTRITION

371kcal
Protein
42.2g
Fat
10.7g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry, then drizzle with half of the olive oil and lemon juice. Season with salt, pepper, and the fresh thyme and rosemary.

  • 3

    Place the chicken on a baking sheet lined with parchment paper.

  • 4

    Trim the asparagus and toss with the remaining olive oil, a pinch of salt and pepper.

  • 5

    Arrange the asparagus on the same or a separate baking sheet.

  • 6

    Bake the chicken and asparagus for about 20-25 minutes, until the chicken is cooked through and the asparagus is tender and slightly crispy.

  • 7

    While the chicken and asparagus are baking, heat the pre-cooked quinoa in a small saucepan or microwave until warmed through.

  • 8

    Plate the chicken alongside a serving of quinoa and roasted asparagus. Drizzle additional lemon juice over the top if desired and serve immediately.