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 satisfying dish featuring crispy lemon herb chicken breast paired with tender roasted asparagus and fluffy quinoa. The crispy edges of the perfectly seasoned chicken, enhanced by zesty lemon and aromatic herbs, harmonize beautifully with the nutty quinoa and fresh crunch of asparagus.

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NUTRITION

368kcal
Protein
38.9g
Fat
10.5g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

0.5 cup Cooked Quinoa

1 tsp Olive Oil

0.5 medium Lemon

2 tbsp Mixed Fresh Herbs

0.5 tsp Garlic Powder

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and mixed fresh herbs.

  • 3

    Heat a non-stick skillet over medium-high heat, drizzle in olive oil and sear the chicken for about 2 minutes per side until crispy.

  • 4

    Transfer the chicken to a baking sheet and squeeze half a lemon over it. Place in the oven and bake for 10-12 minutes, or until cooked through.

  • 5

    Meanwhile, trim the tough ends of the asparagus and toss with a pinch of salt, pepper, and a tiny drizzle of olive oil.

  • 6

    Spread the asparagus on a baking tray and roast in the oven alongside the chicken for about 10 minutes until tender and slightly crispy.

  • 7

    Warm the cooked quinoa if needed, or reheat it on the stovetop with a splash of water, stirring until heated through.

  • 8

    Plate the quinoa as a base, top with sliced crispy lemon herb chicken, and arrange the roasted asparagus on the side. Finish with an extra squeeze of lemon if desired.

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 satisfying dish featuring crispy lemon herb chicken breast paired with tender roasted asparagus and fluffy quinoa. The crispy edges of the perfectly seasoned chicken, enhanced by zesty lemon and aromatic herbs, harmonize beautifully with the nutty quinoa and fresh crunch of asparagus.

NUTRITION

368kcal
Protein
38.9g
Fat
10.5g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

0.5 cup Cooked Quinoa

1 tsp Olive Oil

0.5 medium Lemon

2 tbsp Mixed Fresh Herbs

0.5 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and mixed fresh herbs.

  • 3

    Heat a non-stick skillet over medium-high heat, drizzle in olive oil and sear the chicken for about 2 minutes per side until crispy.

  • 4

    Transfer the chicken to a baking sheet and squeeze half a lemon over it. Place in the oven and bake for 10-12 minutes, or until cooked through.

  • 5

    Meanwhile, trim the tough ends of the asparagus and toss with a pinch of salt, pepper, and a tiny drizzle of olive oil.

  • 6

    Spread the asparagus on a baking tray and roast in the oven alongside the chicken for about 10 minutes until tender and slightly crispy.

  • 7

    Warm the cooked quinoa if needed, or reheat it on the stovetop with a splash of water, stirring until heated through.

  • 8

    Plate the quinoa as a base, top with sliced crispy lemon herb chicken, and arrange the roasted asparagus on the side. Finish with an extra squeeze of lemon if desired.