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

Savor a harmonious blend of flavors with crispy roasted chicken infused with zesty lemon and aromatic herbs, perfectly paired with tender roasted asparagus and a fluffy bed of quinoa. This dish delivers an exciting mix of textures and a burst of freshness in every bite, making it a delightful and balanced meal.

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NUTRITION

375kcal
Protein
42.4g
Fat
10.5g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

1 tbsp Mixed Fresh Herbs

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine lemon juice, minced garlic, mixed fresh herbs, a pinch of salt, and a dash of pepper. Set aside.

  • 3

    Pat the chicken breast dry with paper towels. Rub the herb mixture evenly over the chicken breast, ensuring it is well-coated.

  • 4

    Place the chicken breast on a baking tray lined with parchment paper. Drizzle 1 teaspoon of olive oil over the chicken for extra crispness.

  • 5

    Prepare the asparagus by trimming the woody ends. Toss with a little olive oil, salt, and pepper, and arrange them alongside the chicken on the tray.

  • 6

    Roast in the preheated oven for about 20-25 minutes, flipping the asparagus halfway and checking that the chicken reaches an internal temperature of 165°F.

  • 7

    While the chicken and asparagus roast, prepare the quinoa according to package instructions if not pre-cooked.

  • 8

    Once finished, slice the chicken and serve alongside roasted asparagus with a serving of quinoa. Enjoy this balanced meal full of bright, fresh flavors and a satisfying crunch.

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

Savor a harmonious blend of flavors with crispy roasted chicken infused with zesty lemon and aromatic herbs, perfectly paired with tender roasted asparagus and a fluffy bed of quinoa. This dish delivers an exciting mix of textures and a burst of freshness in every bite, making it a delightful and balanced meal.

NUTRITION

375kcal
Protein
42.4g
Fat
10.5g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

1 tbsp Mixed Fresh Herbs

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine lemon juice, minced garlic, mixed fresh herbs, a pinch of salt, and a dash of pepper. Set aside.

  • 3

    Pat the chicken breast dry with paper towels. Rub the herb mixture evenly over the chicken breast, ensuring it is well-coated.

  • 4

    Place the chicken breast on a baking tray lined with parchment paper. Drizzle 1 teaspoon of olive oil over the chicken for extra crispness.

  • 5

    Prepare the asparagus by trimming the woody ends. Toss with a little olive oil, salt, and pepper, and arrange them alongside the chicken on the tray.

  • 6

    Roast in the preheated oven for about 20-25 minutes, flipping the asparagus halfway and checking that the chicken reaches an internal temperature of 165°F.

  • 7

    While the chicken and asparagus roast, prepare the quinoa according to package instructions if not pre-cooked.

  • 8

    Once finished, slice the chicken and serve alongside roasted asparagus with a serving of quinoa. Enjoy this balanced meal full of bright, fresh flavors and a satisfying crunch.