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

Savor the delightful combination of tender, crispy chicken infused with zesty lemon and aromatic herbs, perfectly complemented by crisp roasted asparagus and fluffy quinoa for a balanced and satisfying meal.

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NUTRITION

349kcal
Protein
38.2g
Fat
10.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine lemon juice, olive oil, mixed fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry, then coat it with the lemon herb mixture.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the chicken for 2-3 minutes per side until golden to create a crispy exterior.

  • 5

    Place the seared chicken on a baking sheet.

  • 6

    Toss the asparagus with a little extra olive oil, salt, and pepper, and arrange them around the chicken on the baking sheet.

  • 7

    Roast in the oven for 12-15 minutes until the chicken is cooked through (internal temperature of 165°F) and the asparagus are tender.

  • 8

    Reheat the pre-cooked quinoa if needed, or fluff it with a fork and season lightly.

  • 9

    Plate the chicken, asparagus, and quinoa together, drizzle any remaining pan juices over, 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

Savor the delightful combination of tender, crispy chicken infused with zesty lemon and aromatic herbs, perfectly complemented by crisp roasted asparagus and fluffy quinoa for a balanced and satisfying meal.

NUTRITION

349kcal
Protein
38.2g
Fat
10.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine lemon juice, olive oil, mixed fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry, then coat it with the lemon herb mixture.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the chicken for 2-3 minutes per side until golden to create a crispy exterior.

  • 5

    Place the seared chicken on a baking sheet.

  • 6

    Toss the asparagus with a little extra olive oil, salt, and pepper, and arrange them around the chicken on the baking sheet.

  • 7

    Roast in the oven for 12-15 minutes until the chicken is cooked through (internal temperature of 165°F) and the asparagus are tender.

  • 8

    Reheat the pre-cooked quinoa if needed, or fluff it with a fork and season lightly.

  • 9

    Plate the chicken, asparagus, and quinoa together, drizzle any remaining pan juices over, and serve immediately.