Crispy Lemon Herb Chicken with Roasted Asparagus and Sweet Potatoes

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 Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Asparagus and Sweet Potatoes

Savor this vibrant plate featuring a crispy, lemon herb-infused chicken breast paired with tender roasted asparagus and sweet potatoes. The dish blends zesty citrus, fragrant herbs, and a satisfying crunch from an almond flour coating, perfect for a balanced and nutritious meal.

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NUTRITION

384kcal
Protein
40.4g
Fat
13g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 large Egg White

1 tbsp Almond Flour

1 bunch Asparagus (approx. 6 spears)

1/2 medium Sweet Potato

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a shallow dish, whisk together the egg white, lemon juice, dried herbs, salt, and pepper.

  • 3

    Dip the chicken breast into the mixture, then lightly coat it with almond flour on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Sear the chicken breast for 2 minutes on each side until golden and crispy.

  • 5

    Transfer the chicken to a baking tray.

  • 6

    Toss the asparagus and diced sweet potato with a little olive oil, salt, and pepper, and spread them on the same tray or a separate one.

  • 7

    Roast in the oven for 15-20 minutes until the chicken is cooked through and vegetables are tender.

  • 8

    Remove from the oven, slice the chicken if desired, and plate alongside the roasted asparagus and sweet potatoes.

Crispy Lemon Herb Chicken with Roasted Asparagus and Sweet Potatoes

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 Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Asparagus and Sweet Potatoes

Savor this vibrant plate featuring a crispy, lemon herb-infused chicken breast paired with tender roasted asparagus and sweet potatoes. The dish blends zesty citrus, fragrant herbs, and a satisfying crunch from an almond flour coating, perfect for a balanced and nutritious meal.

NUTRITION

384kcal
Protein
40.4g
Fat
13g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 large Egg White

1 tbsp Almond Flour

1 bunch Asparagus (approx. 6 spears)

1/2 medium Sweet Potato

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a shallow dish, whisk together the egg white, lemon juice, dried herbs, salt, and pepper.

  • 3

    Dip the chicken breast into the mixture, then lightly coat it with almond flour on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Sear the chicken breast for 2 minutes on each side until golden and crispy.

  • 5

    Transfer the chicken to a baking tray.

  • 6

    Toss the asparagus and diced sweet potato with a little olive oil, salt, and pepper, and spread them on the same tray or a separate one.

  • 7

    Roast in the oven for 15-20 minutes until the chicken is cooked through and vegetables are tender.

  • 8

    Remove from the oven, slice the chicken if desired, and plate alongside the roasted asparagus and sweet potatoes.