Lemon Herb Roasted 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 Roasted Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Asparagus and Quinoa

Savor this balanced and flavorful dish featuring tender roasted chicken infused with bright lemon and herb notes, paired with crisp roasted asparagus and a side of fluffy quinoa. A wholesome meal designed to nourish and delight the senses.

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NUTRITION

379kcal
Protein
42.3g
Fat
10.5g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 bunch (6 spears) Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

2 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, chopped herbs, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish, and spoon half of the lemon herb mixture over it to marinate for at least 15 minutes.

  • 4

    On a baking sheet, arrange the asparagus. Drizzle the remaining mixture over the asparagus and toss to coat evenly.

  • 5

    Roast the chicken and asparagus in the oven. Roast the chicken for about 20-25 minutes or until its internal temperature reaches 165°F, and roast the asparagus for about 12-15 minutes until tender.

  • 6

    While the chicken and asparagus roast, cook quinoa according to package instructions.

  • 7

    Plate the roasted chicken with a side of asparagus and quinoa. Enjoy your healthy, balanced meal!

Lemon Herb Roasted 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 Roasted Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Asparagus and Quinoa

Savor this balanced and flavorful dish featuring tender roasted chicken infused with bright lemon and herb notes, paired with crisp roasted asparagus and a side of fluffy quinoa. A wholesome meal designed to nourish and delight the senses.

NUTRITION

379kcal
Protein
42.3g
Fat
10.5g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 bunch (6 spears) Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

2 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, chopped herbs, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish, and spoon half of the lemon herb mixture over it to marinate for at least 15 minutes.

  • 4

    On a baking sheet, arrange the asparagus. Drizzle the remaining mixture over the asparagus and toss to coat evenly.

  • 5

    Roast the chicken and asparagus in the oven. Roast the chicken for about 20-25 minutes or until its internal temperature reaches 165°F, and roast the asparagus for about 12-15 minutes until tender.

  • 6

    While the chicken and asparagus roast, cook quinoa according to package instructions.

  • 7

    Plate the roasted chicken with a side of asparagus and quinoa. Enjoy your healthy, balanced meal!