Lemon-Herb Baked Chicken with Crispy Sweet Potato Wedges and Roasted Asparagus

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

Lemon-Herb Baked Chicken with Crispy Sweet Potato Wedges and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Baked Chicken with Crispy Sweet Potato Wedges and Roasted Asparagus

Enjoy a vibrant plate featuring tender, lemon-herbed chicken paired with perfectly crispy sweet potato wedges and lightly roasted asparagus spears. This dish is both satisfying and fresh, offering a balance of zesty flavors and hearty textures ideal for a health-conscious meal.

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NUTRITION

450kcal
Protein
44.2g
Fat
15.5g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 small Sweet Potato

1 cup Asparagus

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Thyme

1 tsp Fresh Parsley

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the lemon juice, olive oil, fresh thyme, parsley, a pinch of salt, and black pepper to create a marinade.

  • 3

    Place the chicken breast in a shallow dish and coat evenly with the marinade. Let it sit for 10-15 minutes.

  • 4

    Wash the sweet potato and cut into wedges. Toss the wedges with a little olive oil, salt, and pepper.

  • 5

    Trim the asparagus ends and place them on a baking tray. Drizzle lightly with olive oil, and season with salt and pepper.

  • 6

    On a separate baking tray, lay the marinated chicken breast. Add the sweet potato wedges alongside if space permits.

  • 7

    Place both trays in the oven. Bake the chicken for 20-25 minutes until fully cooked, checking for an internal temperature of 165°F (74°C). Roast the sweet potato wedges and asparagus for about 20-25 minutes until tender and slightly crispy.

  • 8

    Once done, plate the chicken alongside a serving of sweet potato wedges and roasted asparagus. Garnish with additional fresh parsley if desired.

Lemon-Herb Baked Chicken with Crispy Sweet Potato Wedges and Roasted Asparagus

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

Lemon-Herb Baked Chicken with Crispy Sweet Potato Wedges and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Baked Chicken with Crispy Sweet Potato Wedges and Roasted Asparagus

Enjoy a vibrant plate featuring tender, lemon-herbed chicken paired with perfectly crispy sweet potato wedges and lightly roasted asparagus spears. This dish is both satisfying and fresh, offering a balance of zesty flavors and hearty textures ideal for a health-conscious meal.

NUTRITION

450kcal
Protein
44.2g
Fat
15.5g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 small Sweet Potato

1 cup Asparagus

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Thyme

1 tsp Fresh Parsley

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the lemon juice, olive oil, fresh thyme, parsley, a pinch of salt, and black pepper to create a marinade.

  • 3

    Place the chicken breast in a shallow dish and coat evenly with the marinade. Let it sit for 10-15 minutes.

  • 4

    Wash the sweet potato and cut into wedges. Toss the wedges with a little olive oil, salt, and pepper.

  • 5

    Trim the asparagus ends and place them on a baking tray. Drizzle lightly with olive oil, and season with salt and pepper.

  • 6

    On a separate baking tray, lay the marinated chicken breast. Add the sweet potato wedges alongside if space permits.

  • 7

    Place both trays in the oven. Bake the chicken for 20-25 minutes until fully cooked, checking for an internal temperature of 165°F (74°C). Roast the sweet potato wedges and asparagus for about 20-25 minutes until tender and slightly crispy.

  • 8

    Once done, plate the chicken alongside a serving of sweet potato wedges and roasted asparagus. Garnish with additional fresh parsley if desired.