Lemon-Herb Roasted Chicken Breast with Crispy 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 Breast with Crispy Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken Breast with Crispy Asparagus and Quinoa

Savor the bright flavors of lemon and fresh herbs on a perfectly roasted chicken breast paired with crispy asparagus and a side of fluffy quinoa. This harmonious dish delivers a satisfying balance of lean protein and vibrant vegetable goodness, accented by a delicate drizzle of olive oil for a touch of richness.

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NUTRITION

338kcal
Protein
39g
Fat
9.7g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Asparagus (134g)

2 tsp Extra Virgin Olive Oil (10g)

1 Tbsp Lemon Juice (15g)

1 tsp Fresh Rosemary

Salt and Pepper to taste

1/2 cup Cooked Quinoa (93g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and place it in a baking dish. Drizzle 1 tsp of olive oil and 1 Tbsp lemon juice over the chicken. Sprinkle with fresh rosemary, salt, and pepper.

  • 3

    Place the chicken in the oven and roast for approximately 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken roasts, trim the asparagus ends and toss with the remaining 1 tsp olive oil, a pinch of salt, and pepper.

  • 5

    Spread the asparagus on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly crispy.

  • 6

    Warm the pre-cooked quinoa if needed.

  • 7

    Plate the roasted chicken breast alongside the crispy asparagus and a serving of quinoa. Squeeze a little extra lemon juice over the top if desired and serve immediately.

Lemon-Herb Roasted Chicken Breast with Crispy 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 Breast with Crispy Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken Breast with Crispy Asparagus and Quinoa

Savor the bright flavors of lemon and fresh herbs on a perfectly roasted chicken breast paired with crispy asparagus and a side of fluffy quinoa. This harmonious dish delivers a satisfying balance of lean protein and vibrant vegetable goodness, accented by a delicate drizzle of olive oil for a touch of richness.

NUTRITION

338kcal
Protein
39g
Fat
9.7g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Asparagus (134g)

2 tsp Extra Virgin Olive Oil (10g)

1 Tbsp Lemon Juice (15g)

1 tsp Fresh Rosemary

Salt and Pepper to taste

1/2 cup Cooked Quinoa (93g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and place it in a baking dish. Drizzle 1 tsp of olive oil and 1 Tbsp lemon juice over the chicken. Sprinkle with fresh rosemary, salt, and pepper.

  • 3

    Place the chicken in the oven and roast for approximately 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken roasts, trim the asparagus ends and toss with the remaining 1 tsp olive oil, a pinch of salt, and pepper.

  • 5

    Spread the asparagus on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly crispy.

  • 6

    Warm the pre-cooked quinoa if needed.

  • 7

    Plate the roasted chicken breast alongside the crispy asparagus and a serving of quinoa. Squeeze a little extra lemon juice over the top if desired and serve immediately.