Lemon Herb Roasted Chicken with 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 Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Asparagus and Quinoa

Savor the vibrant flavors of tender lemon herb roasted chicken paired with crisp, roasted asparagus and a serving of fluffy quinoa. This balanced dish comes with zesty citrus notes and aromatic herbs, offering a fresh twist on a classic comfort meal.

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NUTRITION

360kcal
Protein
38.6g
Fat
10.4g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tsp Olive Oil

8 spears Asparagus

1/4 Lemon

1/2 cup Cooked Quinoa

1/2 tsp Garlic Powder

1/4 tsp Dried Rosemary

1/4 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, combine olive oil, garlic powder, dried rosemary, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet and brush it evenly with the olive oil and herb mixture.

  • 4

    Toss the asparagus with a little additional olive oil, salt, and pepper, and arrange them around the chicken.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the asparagus is tender-crisp.

  • 6

    While the chicken and asparagus are roasting, warm the cooked quinoa if needed and squeeze fresh lemon over it for a bright finish.

  • 7

    Plate the roasted chicken alongside the asparagus and serve with a side of quinoa, drizzling any remaining lemon juice over the dish.

Lemon Herb Roasted Chicken with 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 Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Asparagus and Quinoa

Savor the vibrant flavors of tender lemon herb roasted chicken paired with crisp, roasted asparagus and a serving of fluffy quinoa. This balanced dish comes with zesty citrus notes and aromatic herbs, offering a fresh twist on a classic comfort meal.

NUTRITION

360kcal
Protein
38.6g
Fat
10.4g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tsp Olive Oil

8 spears Asparagus

1/4 Lemon

1/2 cup Cooked Quinoa

1/2 tsp Garlic Powder

1/4 tsp Dried Rosemary

1/4 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, combine olive oil, garlic powder, dried rosemary, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet and brush it evenly with the olive oil and herb mixture.

  • 4

    Toss the asparagus with a little additional olive oil, salt, and pepper, and arrange them around the chicken.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the asparagus is tender-crisp.

  • 6

    While the chicken and asparagus are roasting, warm the cooked quinoa if needed and squeeze fresh lemon over it for a bright finish.

  • 7

    Plate the roasted chicken alongside the asparagus and serve with a side of quinoa, drizzling any remaining lemon juice over the dish.