Lemon Herb Roasted Chicken with Crispy Asparagus

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

Lemon Herb Roasted Chicken with Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Asparagus

Enjoy a refreshing and aromatic plate featuring tender roasted chicken infused with bright lemon and fresh herbs, paired with crispy asparagus and a side of fluffy quinoa. This dish delivers a satisfying balance of lean protein and crunchy veggies, perfect for a light yet nourishing meal.

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NUTRITION

415kcal
Protein
50.8g
Fat
11.7g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~141g)

8 spears Asparagus (~134g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

2 tbsp Fresh Mixed Herbs (~6g)

1/2 cup Cooked Quinoa (~92g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and half of the chopped herbs.

  • 3

    In a small bowl, mix the olive oil, lemon juice, and remaining fresh herbs.

  • 4

    Brush the chicken with the herb-lemon mixture, ensuring it is well-coated.

  • 5

    Arrange the chicken breast on a baking tray and surround it with asparagus spears. Drizzle any remaining herb-lemon mixture over the asparagus and season lightly with salt and pepper.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus becomes crisp-tender.

  • 7

    While the chicken and asparagus are roasting, prepare the cooked quinoa if not pre-cooked.

  • 8

    Plate the roasted chicken and asparagus alongside the quinoa, and serve immediately.

Lemon Herb Roasted Chicken with Crispy Asparagus

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

Lemon Herb Roasted Chicken with Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Asparagus

Enjoy a refreshing and aromatic plate featuring tender roasted chicken infused with bright lemon and fresh herbs, paired with crispy asparagus and a side of fluffy quinoa. This dish delivers a satisfying balance of lean protein and crunchy veggies, perfect for a light yet nourishing meal.

NUTRITION

415kcal
Protein
50.8g
Fat
11.7g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~141g)

8 spears Asparagus (~134g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

2 tbsp Fresh Mixed Herbs (~6g)

1/2 cup Cooked Quinoa (~92g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and half of the chopped herbs.

  • 3

    In a small bowl, mix the olive oil, lemon juice, and remaining fresh herbs.

  • 4

    Brush the chicken with the herb-lemon mixture, ensuring it is well-coated.

  • 5

    Arrange the chicken breast on a baking tray and surround it with asparagus spears. Drizzle any remaining herb-lemon mixture over the asparagus and season lightly with salt and pepper.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus becomes crisp-tender.

  • 7

    While the chicken and asparagus are roasting, prepare the cooked quinoa if not pre-cooked.

  • 8

    Plate the roasted chicken and asparagus alongside the quinoa, and serve immediately.