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 a delightful balance of crispy, lemon-herb marinated chicken paired with tender, roasted asparagus and a serving of fluffy quinoa. This dish features bright, zesty flavors and a satisfying crunch that makes it perfect for a nourishing dinner.

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NUTRITION

452kcal
Protein
39.1g
Fat
20g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Asparagus

1 tbsp Extra Virgin Olive Oil

1 medium Lemon

1 tsp Garlic Powder

1 tsp Dried Oregano

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine the juice of one lemon, olive oil, garlic powder, dried oregano, salt, and black pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and coat it evenly with the lemon herb marinade. Let it sit for at least 15 minutes.

  • 4

    While the chicken marinates, trim the asparagus and toss with a little olive oil, salt, and pepper on a baking sheet.

  • 5

    Place the chicken on a separate lightly oiled baking pan and then add the asparagus to the oven. Roast for about 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and asparagus is tender and slightly crispy.

  • 6

    Prepare the cooked quinoa if not pre-cooked, following package instructions.

  • 7

    To serve, slice the chicken breast, and plate it alongside a serving of quinoa with the roasted asparagus on the side. Squeeze additional lemon over the top for extra brightness 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 a delightful balance of crispy, lemon-herb marinated chicken paired with tender, roasted asparagus and a serving of fluffy quinoa. This dish features bright, zesty flavors and a satisfying crunch that makes it perfect for a nourishing dinner.

NUTRITION

452kcal
Protein
39.1g
Fat
20g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Asparagus

1 tbsp Extra Virgin Olive Oil

1 medium Lemon

1 tsp Garlic Powder

1 tsp Dried Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine the juice of one lemon, olive oil, garlic powder, dried oregano, salt, and black pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and coat it evenly with the lemon herb marinade. Let it sit for at least 15 minutes.

  • 4

    While the chicken marinates, trim the asparagus and toss with a little olive oil, salt, and pepper on a baking sheet.

  • 5

    Place the chicken on a separate lightly oiled baking pan and then add the asparagus to the oven. Roast for about 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and asparagus is tender and slightly crispy.

  • 6

    Prepare the cooked quinoa if not pre-cooked, following package instructions.

  • 7

    To serve, slice the chicken breast, and plate it alongside a serving of quinoa with the roasted asparagus on the side. Squeeze additional lemon over the top for extra brightness if desired.