Lemon Herb Roasted Chicken with Roasted Asparagus and Fluffy Quinoa

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

Lemon Herb Roasted Chicken with Roasted Asparagus and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Asparagus and Fluffy Quinoa

Enjoy a bright and flavorful plate featuring tender lemon herb roasted chicken served alongside crisp, roasted asparagus and a bed of light, fluffy quinoa. This dish balances savory and tangy notes while packing a nutritious punch, perfect for a satisfying lunch or dinner.

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NUTRITION

373kcal
Protein
35.3g
Fat
10.5g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Asparagus

0.75 cup Cooked Quinoa

0.33 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15 minutes.

  • 4

    While the chicken marinates, trim the asparagus ends and toss them with the remaining marinade in a bowl.

  • 5

    Arrange the chicken breast and asparagus on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven: cook chicken for about 20-25 minutes (or until the internal temperature reaches 165°F) and asparagus for 12-15 minutes until tender and slightly crisp.

  • 7

    While the chicken and asparagus are roasting, prepare the quinoa according to package directions or reheat your pre-cooked quinoa gently.

  • 8

    Plate the dish by placing a portion of quinoa as the base, add sliced chicken on top, and arrange the roasted asparagus on the side.

  • 9

    Garnish with extra fresh herbs if desired and serve immediately.

Lemon Herb Roasted Chicken with Roasted Asparagus and Fluffy Quinoa

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

Lemon Herb Roasted Chicken with Roasted Asparagus and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Asparagus and Fluffy Quinoa

Enjoy a bright and flavorful plate featuring tender lemon herb roasted chicken served alongside crisp, roasted asparagus and a bed of light, fluffy quinoa. This dish balances savory and tangy notes while packing a nutritious punch, perfect for a satisfying lunch or dinner.

NUTRITION

373kcal
Protein
35.3g
Fat
10.5g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Asparagus

0.75 cup Cooked Quinoa

0.33 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15 minutes.

  • 4

    While the chicken marinates, trim the asparagus ends and toss them with the remaining marinade in a bowl.

  • 5

    Arrange the chicken breast and asparagus on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven: cook chicken for about 20-25 minutes (or until the internal temperature reaches 165°F) and asparagus for 12-15 minutes until tender and slightly crisp.

  • 7

    While the chicken and asparagus are roasting, prepare the quinoa according to package directions or reheat your pre-cooked quinoa gently.

  • 8

    Plate the dish by placing a portion of quinoa as the base, add sliced chicken on top, and arrange the roasted asparagus on the side.

  • 9

    Garnish with extra fresh herbs if desired and serve immediately.