YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Chicken with Roasted Asparagus and Quinoa
Enjoy a vibrant, refreshing plate featuring crispy lemon-herb chicken paired with tender roasted asparagus and fluffy quinoa. This meal balances tangy bright flavors with savory herbs, delivering a satisfying combination perfect for a wholesome dinner.
INGREDIENTS
6 oz Chicken Breast
1/2 cup cooked Quinoa
6 Asparagus Spears
1 tsp Olive Oil
1 tbsp Lemon Juice
2 tbsp Fresh Herbs (Thyme & Rosemary)
1 clove Garlic
Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Pat the chicken breast dry and season both sides generously with sea salt and black pepper.
In a small bowl, mix the lemon juice, olive oil, minced garlic, and chopped fresh herbs.
Brush the lemon-herb mixture over the chicken, ensuring an even coating.
Heat a non-stick skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden and crispy. The chicken does not need to be fully cooked at this point as it will finish in the oven.
Arrange the asparagus on the prepared baking sheet. Drizzle lightly with any remaining olive oil and season with salt and pepper.
Place the seared chicken and asparagus in the oven. Roast the asparagus for about 10 minutes while the chicken bakes for 12-15 minutes or until it reaches an internal temperature of 165°F.
While the main components are finishing, prepare quinoa according to package instructions if not already cooked.
Plate the crispy lemon-herb chicken alongside a serving of quinoa and roasted asparagus. Drizzle any extra pan juices over the chicken for added flavor.
Serve immediately and enjoy your balanced, flavorful meal.