Lemon-Herb Roasted Chicken with Crispy 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 Crispy Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Roasted Asparagus and Quinoa

Savor a meal of succulent lemon-herb roasted chicken paired with crispy roasted asparagus and fluffy quinoa. This dish brings together the brightness of lemon, the earthiness of fresh herbs, and a satisfying blend of protein, crunch, and nutty quinoa that effortlessly balances indulgence and nourishment.

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NUTRITION

383kcal
Protein
44.4g
Fat
11g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

6 spears Asparagus

0.5 cup cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Mixed Fresh Herbs (thyme, rosemary, parsley)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine olive oil, lemon juice, chopped fresh herbs, salt, and black pepper.

  • 3

    Place the chicken breast in a baking dish and brush both sides with the lemon-herb mixture. Let it marinate for 10 minutes.

  • 4

    Arrange the asparagus around the chicken in the baking dish. Drizzle the remaining herb mixture over the asparagus.

  • 5

    Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender with crispy edges.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa as per package instructions if not already cooked.

  • 7

    Plate the roasted chicken with a serving of quinoa and garnish with the crispy roasted asparagus. Enjoy your balanced, flavorful meal.

Lemon-Herb Roasted Chicken with Crispy 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 Crispy Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Roasted Asparagus and Quinoa

Savor a meal of succulent lemon-herb roasted chicken paired with crispy roasted asparagus and fluffy quinoa. This dish brings together the brightness of lemon, the earthiness of fresh herbs, and a satisfying blend of protein, crunch, and nutty quinoa that effortlessly balances indulgence and nourishment.

NUTRITION

383kcal
Protein
44.4g
Fat
11g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

6 spears Asparagus

0.5 cup cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Mixed Fresh Herbs (thyme, rosemary, parsley)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine olive oil, lemon juice, chopped fresh herbs, salt, and black pepper.

  • 3

    Place the chicken breast in a baking dish and brush both sides with the lemon-herb mixture. Let it marinate for 10 minutes.

  • 4

    Arrange the asparagus around the chicken in the baking dish. Drizzle the remaining herb mixture over the asparagus.

  • 5

    Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender with crispy edges.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa as per package instructions if not already cooked.

  • 7

    Plate the roasted chicken with a serving of quinoa and garnish with the crispy roasted asparagus. Enjoy your balanced, flavorful meal.