Crispy Lemon Herb Chicken with Roasted Asparagus and Quinoa

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

Crispy Lemon Herb Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Asparagus and Quinoa

Savor a perfectly balanced plate featuring golden, crispy chicken breast infused with zesty lemon and aromatic herbs, paired with tender roasted asparagus and a fluffy serving of quinoa. Each bite brings a bright, herbaceous crunch combined with a satisfying texture and flavor, making it a wholesome choice for a nutritious dinner.

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NUTRITION

321kcal
Protein
37.4g
Fat
9.6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

6 spears Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic (minced)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and add olive oil. Once hot, sear the chicken breast for 2-3 minutes on each side until golden crispy.

  • 4

    Mix lemon juice, minced garlic, chopped rosemary, and thyme in a small bowl. Brush the herb mixture evenly over the seared chicken.

  • 5

    Transfer the chicken to an oven-safe dish and roast in the oven for about 12-15 minutes, or until the internal temperature reaches 165°F.

  • 6

    Meanwhile, arrange the asparagus spears on a baking sheet, lightly drizzle with a touch of olive oil and season with salt and pepper. Roast in the oven for roughly 10 minutes until tender and slightly caramelized.

  • 7

    Prepare quinoa according to package directions if not already cooked.

  • 8

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

Crispy Lemon Herb Chicken with Roasted Asparagus and Quinoa

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

Crispy Lemon Herb Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Asparagus and Quinoa

Savor a perfectly balanced plate featuring golden, crispy chicken breast infused with zesty lemon and aromatic herbs, paired with tender roasted asparagus and a fluffy serving of quinoa. Each bite brings a bright, herbaceous crunch combined with a satisfying texture and flavor, making it a wholesome choice for a nutritious dinner.

NUTRITION

321kcal
Protein
37.4g
Fat
9.6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

6 spears Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic (minced)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and add olive oil. Once hot, sear the chicken breast for 2-3 minutes on each side until golden crispy.

  • 4

    Mix lemon juice, minced garlic, chopped rosemary, and thyme in a small bowl. Brush the herb mixture evenly over the seared chicken.

  • 5

    Transfer the chicken to an oven-safe dish and roast in the oven for about 12-15 minutes, or until the internal temperature reaches 165°F.

  • 6

    Meanwhile, arrange the asparagus spears on a baking sheet, lightly drizzle with a touch of olive oil and season with salt and pepper. Roast in the oven for roughly 10 minutes until tender and slightly caramelized.

  • 7

    Prepare quinoa according to package directions if not already cooked.

  • 8

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