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

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Quinoa

Savor a perfectly roasted chicken breast with a crispy lemon-herb coating, paired with tender roasted asparagus and a side of fluffy quinoa for a well-rounded, satisfying meal that's deliciously bright and aromatic.

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NUTRITION

388kcal
Protein
40.1g
Fat
13.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tsp Olive Oil (for chicken)

1 tbsp Fresh Lemon Juice

1 tbsp Mixed Fresh Herbs (thyme & rosemary)

1 cup Roasted Asparagus

1 tsp Olive Oil (for asparagus)

1/2 cup Cooked Quinoa

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for the asparagus, and prepare a separate baking dish or tray for the chicken if needed.

  • 2

    Pat the chicken breast dry and rub with 1 teaspoon olive oil. Drizzle with fresh lemon juice and sprinkle with mixed fresh herbs, garlic powder, salt, and pepper on both sides.

  • 3

    Place the chicken breast on the baking dish and roast in the oven for about 18-22 minutes, or until the internal temperature reaches 165°F. For extra crispiness, you can broil for an additional 2-3 minutes at the end.

  • 4

    Meanwhile, trim the asparagus ends and toss them with 1 teaspoon olive oil, salt, and pepper. Spread them out on the prepared baking sheet and roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 5

    Warm the cooked quinoa if needed. Plate the roasted chicken alongside the asparagus and quinoa, and drizzle any remaining pan juices over the top.

  • 6

    Serve immediately and enjoy this bright, savory dish.

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

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Quinoa

Savor a perfectly roasted chicken breast with a crispy lemon-herb coating, paired with tender roasted asparagus and a side of fluffy quinoa for a well-rounded, satisfying meal that's deliciously bright and aromatic.

NUTRITION

388kcal
Protein
40.1g
Fat
13.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tsp Olive Oil (for chicken)

1 tbsp Fresh Lemon Juice

1 tbsp Mixed Fresh Herbs (thyme & rosemary)

1 cup Roasted Asparagus

1 tsp Olive Oil (for asparagus)

1/2 cup Cooked Quinoa

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for the asparagus, and prepare a separate baking dish or tray for the chicken if needed.

  • 2

    Pat the chicken breast dry and rub with 1 teaspoon olive oil. Drizzle with fresh lemon juice and sprinkle with mixed fresh herbs, garlic powder, salt, and pepper on both sides.

  • 3

    Place the chicken breast on the baking dish and roast in the oven for about 18-22 minutes, or until the internal temperature reaches 165°F. For extra crispiness, you can broil for an additional 2-3 minutes at the end.

  • 4

    Meanwhile, trim the asparagus ends and toss them with 1 teaspoon olive oil, salt, and pepper. Spread them out on the prepared baking sheet and roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 5

    Warm the cooked quinoa if needed. Plate the roasted chicken alongside the asparagus and quinoa, and drizzle any remaining pan juices over the top.

  • 6

    Serve immediately and enjoy this bright, savory dish.