Crispy Rotisserie Chicken with Roasted Asparagus and Lemon-Herb Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Rotisserie Chicken with Roasted Asparagus and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Rotisserie Chicken with Roasted Asparagus and Lemon-Herb Quinoa

Enjoy a wholesome plate featuring tender crisped rotisserie chicken paired with perfectly roasted asparagus and a zesty lemon-herb quinoa. Each bite delivers an irresistible combination of savory, fresh, and tangy flavors, making it a delightful meal for any time of day.

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NUTRITION

369kcal
Protein
41.7g
Fat
10.5g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Rotisserie Chicken Breast

1/2 cup cooked Quinoa

1 bunch Asparagus (approx. 84g)

1 tsp Olive Oil

1/2 Lemon

1 clove Garlic

1 tbsp Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim the woody ends of the asparagus and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

  • 3

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crispy.

  • 4

    While the asparagus roasts, prepare the lemon-herb quinoa by placing the cooked quinoa in a bowl. Finely mince the garlic and chop the fresh parsley.

  • 5

    Squeeze the juice of 1/2 lemon over the quinoa, add the minced garlic and chopped parsley, and season with a pinch of salt and pepper. Stir to combine.

  • 6

    Warm the rotisserie chicken breast if needed. If desired, crisp up the skin by placing it under a broiler for 2-3 minutes.

  • 7

    Plate the sliced chicken alongside the roasted asparagus and a serving of lemon-herb quinoa. Garnish with any leftover parsley or a light drizzle of olive oil.

Crispy Rotisserie Chicken with Roasted Asparagus and Lemon-Herb Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Rotisserie Chicken with Roasted Asparagus and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Rotisserie Chicken with Roasted Asparagus and Lemon-Herb Quinoa

Enjoy a wholesome plate featuring tender crisped rotisserie chicken paired with perfectly roasted asparagus and a zesty lemon-herb quinoa. Each bite delivers an irresistible combination of savory, fresh, and tangy flavors, making it a delightful meal for any time of day.

NUTRITION

369kcal
Protein
41.7g
Fat
10.5g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Rotisserie Chicken Breast

1/2 cup cooked Quinoa

1 bunch Asparagus (approx. 84g)

1 tsp Olive Oil

1/2 Lemon

1 clove Garlic

1 tbsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim the woody ends of the asparagus and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

  • 3

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crispy.

  • 4

    While the asparagus roasts, prepare the lemon-herb quinoa by placing the cooked quinoa in a bowl. Finely mince the garlic and chop the fresh parsley.

  • 5

    Squeeze the juice of 1/2 lemon over the quinoa, add the minced garlic and chopped parsley, and season with a pinch of salt and pepper. Stir to combine.

  • 6

    Warm the rotisserie chicken breast if needed. If desired, crisp up the skin by placing it under a broiler for 2-3 minutes.

  • 7

    Plate the sliced chicken alongside the roasted asparagus and a serving of lemon-herb quinoa. Garnish with any leftover parsley or a light drizzle of olive oil.