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 the delightful combination of juicy, crispy chicken accented with fresh lemon and herbs, paired with tender roasted asparagus and a side of fluffy quinoa. This balanced dish bursts with citrus notes and herbaceous aromas, making it a nourishing meal that's as beautiful as it is delicious.

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NUTRITION

414kcal
Protein
42.3g
Fat
15.1g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus

2 tsp Olive Oil

1/2 cup Cooked Quinoa

Juice of 1 Lemon

1 Clove Garlic

1 tbsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, and chopped fresh herbs.

  • 3

    Pat the chicken breast dry, then coat it evenly with the lemon-herb mixture. Season lightly with salt and pepper.

  • 4

    Place the chicken on a baking sheet. Arrange trimmed asparagus around the chicken and drizzle any remaining herb mixture over them.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the asparagus is tender and slightly crispy.

  • 6

    While the chicken and asparagus are roasting, prepare quinoa according to package instructions if not already cooked.

  • 7

    Plate the sliced chicken breast alongside the roasted asparagus, and add a serving of quinoa. Garnish with extra lemon zest if desired.

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 the delightful combination of juicy, crispy chicken accented with fresh lemon and herbs, paired with tender roasted asparagus and a side of fluffy quinoa. This balanced dish bursts with citrus notes and herbaceous aromas, making it a nourishing meal that's as beautiful as it is delicious.

NUTRITION

414kcal
Protein
42.3g
Fat
15.1g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus

2 tsp Olive Oil

1/2 cup Cooked Quinoa

Juice of 1 Lemon

1 Clove Garlic

1 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, and chopped fresh herbs.

  • 3

    Pat the chicken breast dry, then coat it evenly with the lemon-herb mixture. Season lightly with salt and pepper.

  • 4

    Place the chicken on a baking sheet. Arrange trimmed asparagus around the chicken and drizzle any remaining herb mixture over them.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the asparagus is tender and slightly crispy.

  • 6

    While the chicken and asparagus are roasting, prepare quinoa according to package instructions if not already cooked.

  • 7

    Plate the sliced chicken breast alongside the roasted asparagus, and add a serving of quinoa. Garnish with extra lemon zest if desired.