Lemon Herb Roasted Chicken with Crispy Asparagus and Quinoa

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 and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Asparagus and Quinoa

Savor a vibrant plate featuring tender roasted chicken infused with zesty lemon and aromatic herbs, paired with perfectly crispy asparagus and a serving of fluffy quinoa. This dish harmoniously blends fresh flavors and a lightly crisp texture, making it both nutritious and delicious.

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NUTRITION

439kcal
Protein
59.4g
Fat
7.3g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

6 Asparagus Spears (90g)

1/2 cup Cooked Quinoa (92g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

2 sprigs Fresh Thyme (2g)

2 sprigs Fresh Rosemary (2g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, and finely chopped thyme and rosemary to create a marinade.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper. Rub the marinade evenly over the chicken, ensuring it is well-coated.

  • 4

    Arrange the asparagus spears around the chicken. Drizzle any remaining marinade over the asparagus and season lightly with salt and pepper.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender but still crispy.

  • 6

    While the chicken is roasting, prepare the quinoa if not already cooked. Fluff it with a fork once warmed.

  • 7

    Plate the roasted chicken alongside the crispy asparagus and a serving of quinoa. Garnish with a squeeze of fresh lemon juice if desired and serve warm.

Lemon Herb Roasted Chicken with Crispy Asparagus and Quinoa

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 and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Asparagus and Quinoa

Savor a vibrant plate featuring tender roasted chicken infused with zesty lemon and aromatic herbs, paired with perfectly crispy asparagus and a serving of fluffy quinoa. This dish harmoniously blends fresh flavors and a lightly crisp texture, making it both nutritious and delicious.

NUTRITION

439kcal
Protein
59.4g
Fat
7.3g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

6 Asparagus Spears (90g)

1/2 cup Cooked Quinoa (92g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

2 sprigs Fresh Thyme (2g)

2 sprigs Fresh Rosemary (2g)

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, and finely chopped thyme and rosemary to create a marinade.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper. Rub the marinade evenly over the chicken, ensuring it is well-coated.

  • 4

    Arrange the asparagus spears around the chicken. Drizzle any remaining marinade over the asparagus and season lightly with salt and pepper.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender but still crispy.

  • 6

    While the chicken is roasting, prepare the quinoa if not already cooked. Fluff it with a fork once warmed.

  • 7

    Plate the roasted chicken alongside the crispy asparagus and a serving of quinoa. Garnish with a squeeze of fresh lemon juice if desired and serve warm.