YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Baked Chicken with Roasted Asparagus and Quinoa
Enjoy a vibrant, citrus-infused chicken dish featuring a perfectly baked, crispy chicken breast layered with aromatic lemon and herbs served alongside tender roasted asparagus and a side of fluffy quinoa. This dish not only tantalizes your taste buds with zesty flavors but also delivers a balanced meal ideal for any time of the day.
INGREDIENTS
6 oz Chicken Breast
8 spears Asparagus
1 tsp Extra Virgin Olive Oil
1/2 cup cooked Quinoa
1 tbsp Lemon Juice
1 tsp Lemon Zest
1 clove Garlic
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a small bowl, mix lemon juice, lemon zest, minced garlic, chopped rosemary, and thyme with a pinch of salt and pepper. Set aside half of the mixture for brushing over the chicken and reserve the other half for the asparagus.
Place the chicken breast in a baking dish. Brush with the lemon-herb mixture and drizzle a teaspoon of olive oil over it. Allow it to marinate for 10 minutes while the oven heats up.
Arrange the asparagus spears on a baking tray. Toss them with the reserved lemon-herb mixture, ensuring every spear is coated.
Bake the chicken and asparagus in the preheated oven. Roast the asparagus for about 12-15 minutes until tender and slightly crispy, and bake the chicken for 20-25 minutes or until its internal temperature reaches 165°F.
While the chicken and asparagus are baking, prepare the quinoa according to package instructions if not already cooked.
Once cooked, plate the chicken alongside the roasted asparagus, and serve with a side of fluffy quinoa. Adjust salt and pepper to taste.