Herb-Roasted Chicken with Asparagus and Zucchini

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

Herb-Roasted Chicken with Asparagus and Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Asparagus and Zucchini

Chicken breast roasted with fresh rosemary and thyme, served alongside tender asparagus and zucchini over a bed of fluffy quinoa with a squeeze of charred lemon.

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NUTRITION

404kcal
Protein
33.7g
Fat
19.1g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

1 cup Asparagus spears

1 cup sliced Zucchini

0.5 cup cooked Quinoa

1 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Slice the zucchini into half-moons and trim the woody ends off the asparagus.

  • 3

    Place the chicken breast, asparagus, and zucchini on the baking sheet.

  • 4

    Drizzle with olive oil and season generously with sea salt, cracked black pepper, fresh rosemary, and minced garlic.

  • 5

    Roast for 18-20 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    While the chicken rests, fluff the pre-cooked quinoa and place it in a serving bowl.

  • 7

    Top the quinoa with the roasted chicken and vegetables, finishing with a squeeze of fresh lemon juice.

Herb-Roasted Chicken with Asparagus and Zucchini

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

Herb-Roasted Chicken with Asparagus and Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Asparagus and Zucchini

Chicken breast roasted with fresh rosemary and thyme, served alongside tender asparagus and zucchini over a bed of fluffy quinoa with a squeeze of charred lemon.

NUTRITION

404kcal
Protein
33.7g
Fat
19.1g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

1 cup Asparagus spears

1 cup sliced Zucchini

0.5 cup cooked Quinoa

1 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Slice the zucchini into half-moons and trim the woody ends off the asparagus.

  • 3

    Place the chicken breast, asparagus, and zucchini on the baking sheet.

  • 4

    Drizzle with olive oil and season generously with sea salt, cracked black pepper, fresh rosemary, and minced garlic.

  • 5

    Roast for 18-20 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    While the chicken rests, fluff the pre-cooked quinoa and place it in a serving bowl.

  • 7

    Top the quinoa with the roasted chicken and vegetables, finishing with a squeeze of fresh lemon juice.