Lemon-Herb Grilled 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 Grilled Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Grilled Chicken with Roasted Asparagus and Quinoa

Savor the bright, zesty flavors of lemon and fresh herbs on a perfectly grilled chicken breast, paired with tender roasted asparagus and a side of fluffy quinoa. A balanced, nutrient-packed meal that's as visually appealing as it is delicious.

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NUTRITION

464kcal
Protein
42.1g
Fat
12.5g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Roasted Asparagus

1 tbsp Lemon Juice

1 tsp Olive Oil

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    In a small bowl, whisk together lemon juice, olive oil, chopped fresh herbs, salt, and pepper to create the marinade.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it, ensuring it is thoroughly coated. Let it marinate in the refrigerator for at least 30 minutes.

  • 3

    Preheat the grill to medium-high heat. Grill the chicken breast for about 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken is grilling, preheat your oven to 400°F. Toss the asparagus with a little olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 5

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly crisp.

  • 6

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Plate the grilled chicken alongside a serving of quinoa and roasted asparagus, garnishing with an extra drizzle of lemon juice or herbs as desired.

Lemon-Herb Grilled 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 Grilled Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Grilled Chicken with Roasted Asparagus and Quinoa

Savor the bright, zesty flavors of lemon and fresh herbs on a perfectly grilled chicken breast, paired with tender roasted asparagus and a side of fluffy quinoa. A balanced, nutrient-packed meal that's as visually appealing as it is delicious.

NUTRITION

464kcal
Protein
42.1g
Fat
12.5g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Roasted Asparagus

1 tbsp Lemon Juice

1 tsp Olive Oil

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    In a small bowl, whisk together lemon juice, olive oil, chopped fresh herbs, salt, and pepper to create the marinade.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it, ensuring it is thoroughly coated. Let it marinate in the refrigerator for at least 30 minutes.

  • 3

    Preheat the grill to medium-high heat. Grill the chicken breast for about 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken is grilling, preheat your oven to 400°F. Toss the asparagus with a little olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 5

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly crisp.

  • 6

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Plate the grilled chicken alongside a serving of quinoa and roasted asparagus, garnishing with an extra drizzle of lemon juice or herbs as desired.