Crispy 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.

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Quinoa

Enjoy a refreshing twist on a classic with tender, crispy roasted chicken infused with zesty lemon and aromatic herbs, paired with perfectly roasted asparagus and fluffy quinoa. This balanced dish is as visually appealing as it is nutritious, offering a burst of flavor in every bite.

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NUTRITION

359kcal
Protein
39.7g
Fat
10.3g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Dried Italian Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix the olive oil, lemon juice, garlic powder, dried Italian herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub with the lemon-herb mixture, ensuring it's fully coated.

  • 4

    Place the chicken breast on the baking sheet. Arrange the asparagus around the chicken, drizzling any remaining herb mixture over them.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and lightly crisp.

  • 6

    While the chicken and asparagus are finishing, heat the cooked quinoa gently on the stovetop or in the microwave until warmed through.

  • 7

    Plate the chicken with a serving of quinoa and a side of roasted asparagus. Garnish with an extra squeeze of lemon if desired and serve immediately.

Crispy 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.

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Quinoa

Enjoy a refreshing twist on a classic with tender, crispy roasted chicken infused with zesty lemon and aromatic herbs, paired with perfectly roasted asparagus and fluffy quinoa. This balanced dish is as visually appealing as it is nutritious, offering a burst of flavor in every bite.

NUTRITION

359kcal
Protein
39.7g
Fat
10.3g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Dried Italian Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix the olive oil, lemon juice, garlic powder, dried Italian herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub with the lemon-herb mixture, ensuring it's fully coated.

  • 4

    Place the chicken breast on the baking sheet. Arrange the asparagus around the chicken, drizzling any remaining herb mixture over them.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and lightly crisp.

  • 6

    While the chicken and asparagus are finishing, heat the cooked quinoa gently on the stovetop or in the microwave until warmed through.

  • 7

    Plate the chicken with a serving of quinoa and a side of roasted asparagus. Garnish with an extra squeeze of lemon if desired and serve immediately.