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 plate featuring crispy, tender lemon-herb chicken paired with perfectly roasted asparagus and fluffy quinoa. This meal bursts with fresh citrus, savory herbs, and a delightful crunch from the lightly roasted greens, delivering a satisfying balance of protein and wholesome grains.

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NUTRITION

406kcal
Protein
34.3g
Fat
17.6g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Asparagus

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

1/2 teaspoon Dried Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, and dried thyme.

  • 3

    Place the chicken breast on a cutting board and pat dry. Brush both sides with the lemon-herb mixture.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until golden and crispy.

  • 5

    Transfer the seared chicken to a baking tray and finish cooking in the oven for 10-12 minutes, ensuring the internal temperature reaches 165°F.

  • 6

    Meanwhile, toss the asparagus with a light drizzle of olive oil, salt, and pepper, and place on a separate baking sheet.

  • 7

    Roast the asparagus in the oven for about 10 minutes until tender yet crisp.

  • 8

    Prepare the quinoa as per package instructions if not pre-cooked.

  • 9

    Plate the quinoa as a base, top with sliced chicken breast, and arrange the roasted asparagus on the side. Drizzle any remaining lemon-herb sauce over the dish.

  • 10

    Serve warm and enjoy a perfectly balanced meal full of vibrant flavors.

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 plate featuring crispy, tender lemon-herb chicken paired with perfectly roasted asparagus and fluffy quinoa. This meal bursts with fresh citrus, savory herbs, and a delightful crunch from the lightly roasted greens, delivering a satisfying balance of protein and wholesome grains.

NUTRITION

406kcal
Protein
34.3g
Fat
17.6g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Asparagus

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

1/2 teaspoon Dried Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, and dried thyme.

  • 3

    Place the chicken breast on a cutting board and pat dry. Brush both sides with the lemon-herb mixture.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until golden and crispy.

  • 5

    Transfer the seared chicken to a baking tray and finish cooking in the oven for 10-12 minutes, ensuring the internal temperature reaches 165°F.

  • 6

    Meanwhile, toss the asparagus with a light drizzle of olive oil, salt, and pepper, and place on a separate baking sheet.

  • 7

    Roast the asparagus in the oven for about 10 minutes until tender yet crisp.

  • 8

    Prepare the quinoa as per package instructions if not pre-cooked.

  • 9

    Plate the quinoa as a base, top with sliced chicken breast, and arrange the roasted asparagus on the side. Drizzle any remaining lemon-herb sauce over the dish.

  • 10

    Serve warm and enjoy a perfectly balanced meal full of vibrant flavors.