YOUR SOLIN GENERATED RECIPE
Crispy Lemon Herb Chicken with Roasted Asparagus and Quinoa
Savor a delightful plate of crispy lemon herb chicken paired with roasted asparagus and fluffy quinoa. The tender, marinated chicken is perfectly seared to a golden crisp, while the asparagus is roasted to maintain its vibrant crunch, and the quinoa brings a nutty texture to complement this well-balanced dish.
INGREDIENTS
5 oz Chicken Breast
6 spears Asparagus
1/2 cup cooked Quinoa
1 tbsp Olive Oil
1 tbsp Lemon Juice
1 clove Garlic
2 tbsp Fresh Herbs (Thyme & Parsley)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a small bowl, mix olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and pepper to create a marinade.
Place the chicken breast in a shallow dish and coat evenly with the marinade. Let it rest for at least 15 minutes.
Meanwhile, trim the woody ends of the asparagus and toss them with a drizzle of olive oil, salt, and pepper.
Place the asparagus on a baking sheet and roast in the preheated oven for about 10-12 minutes until tender-crisp.
Heat a skillet over medium-high heat. Sear the marinated chicken breast for about 3-4 minutes per side until golden and crispy, ensuring the internal temperature reaches 165°F.
Prepare quinoa as per package instructions if not already cooked.
Assemble the plate by placing a serving of quinoa, topping it with the crispy lemon herb chicken, and arranging the roasted asparagus on the side.
Drizzle any remaining pan juices or extra lemon juice over the dish for added flavor and serve immediately.