Lemon Herb Baked Chicken with Roasted Asparagus and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Baked Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Chicken with Roasted Asparagus and Quinoa

Enjoy a light yet filling dish featuring tender lemon herb baked chicken, perfectly roasted asparagus, and a side of fluffy quinoa. This well-balanced meal packs savory flavor with a bright citrus note, complemented by aromatic herbs and a drizzle of olive oil for an extra layer of richness.

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NUTRITION

374kcal
Protein
42.3g
Fat
10.6g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Fresh Asparagus

1/2 cup Cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Parsley, Thyme)

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine lemon juice, olive oil, chopped fresh herbs, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish. Pour half of the lemon herb mixture over the chicken, ensuring both sides are evenly coated.

  • 4

    Arrange the asparagus around the chicken. Drizzle the remaining lemon herb mixture over the asparagus.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked (internal temperature of 165°F) and the asparagus is tender.

  • 6

    While the chicken is baking, prepare 1/2 cup of cooked quinoa according to package instructions.

  • 7

    Plate the chicken, asparagus, and quinoa together. Garnish with additional fresh herbs if desired, and serve warm.

Lemon Herb Baked Chicken with Roasted Asparagus and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Baked Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Chicken with Roasted Asparagus and Quinoa

Enjoy a light yet filling dish featuring tender lemon herb baked chicken, perfectly roasted asparagus, and a side of fluffy quinoa. This well-balanced meal packs savory flavor with a bright citrus note, complemented by aromatic herbs and a drizzle of olive oil for an extra layer of richness.

NUTRITION

374kcal
Protein
42.3g
Fat
10.6g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Fresh Asparagus

1/2 cup Cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Parsley, Thyme)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine lemon juice, olive oil, chopped fresh herbs, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish. Pour half of the lemon herb mixture over the chicken, ensuring both sides are evenly coated.

  • 4

    Arrange the asparagus around the chicken. Drizzle the remaining lemon herb mixture over the asparagus.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked (internal temperature of 165°F) and the asparagus is tender.

  • 6

    While the chicken is baking, prepare 1/2 cup of cooked quinoa according to package instructions.

  • 7

    Plate the chicken, asparagus, and quinoa together. Garnish with additional fresh herbs if desired, and serve warm.