Sheet Pan 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.

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant, balanced dish bursting with zesty lemon and fragrant herbs. Tender chicken breast is perfectly roasted alongside crisp asparagus and fluffy quinoa, making for a light yet satisfying lunch or dinner that celebrates clean, simple ingredients.

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NUTRITION

371kcal
Protein
42.2g
Fat
10.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and place it on the sheet pan.

  • 3

    In a small bowl, combine the olive oil, lemon juice, mixed dried herbs, salt, and pepper. Drizzle half of the mixture over the chicken.

  • 4

    Trim the asparagus and arrange them on the sheet pan around the chicken. Drizzle the remaining herb mixture over the asparagus.

  • 5

    Bake in the preheated oven for 18-20 minutes or until the chicken is cooked through and the asparagus is tender.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions.

  • 7

    Once everything is cooked, plate the chicken with asparagus and a serving of quinoa. Serve immediately.

Sheet Pan 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.

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant, balanced dish bursting with zesty lemon and fragrant herbs. Tender chicken breast is perfectly roasted alongside crisp asparagus and fluffy quinoa, making for a light yet satisfying lunch or dinner that celebrates clean, simple ingredients.

NUTRITION

371kcal
Protein
42.2g
Fat
10.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and place it on the sheet pan.

  • 3

    In a small bowl, combine the olive oil, lemon juice, mixed dried herbs, salt, and pepper. Drizzle half of the mixture over the chicken.

  • 4

    Trim the asparagus and arrange them on the sheet pan around the chicken. Drizzle the remaining herb mixture over the asparagus.

  • 5

    Bake in the preheated oven for 18-20 minutes or until the chicken is cooked through and the asparagus is tender.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions.

  • 7

    Once everything is cooked, plate the chicken with asparagus and a serving of quinoa. Serve immediately.