Lemon-Herb Pan-Seared Chicken with Roasted Asparagus and Tender Sweet Potato

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

Lemon-Herb Pan-Seared Chicken with Roasted Asparagus and Tender Sweet Potato

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Pan-Seared Chicken with Roasted Asparagus and Tender Sweet Potato

Delight in a bright, refreshing plate featuring pan-seared lemon-herb chicken paired with perfectly roasted asparagus and a tender sweet potato, all finished with a zesty touch of lemon. This dish offers a balanced blend of protein and wholesome carbohydrates while keeping the flavors vibrant and satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

364kcal
Protein
35.2g
Fat
12.9g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Asparagus (134g)

1 small Sweet Potato (100g)

2 tsp Olive Oil (10g)

1 tbsp Lemon Juice (15g)

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Wash and trim the asparagus, and peel the sweet potato if desired.

  • 2

    Score the chicken breast lightly and season with salt, black pepper, and mixed fresh herbs. Drizzle with half the olive oil and lemon juice.

  • 3

    Heat a non-stick skillet over medium-high heat and add 1 tsp olive oil. Sear the chicken breast for about 3-4 minutes per side until a golden crust forms.

  • 4

    Meanwhile, toss the asparagus and diced sweet potato with the remaining olive oil, salt, pepper, and a splash of lemon juice. Spread on a baking sheet in a single layer.

  • 5

    Place the baking sheet in the oven and roast for about 15-20 minutes, or until the sweet potato is tender and asparagus is slightly crispy.

  • 6

    Finish cooking the chicken in the skillet if needed until the internal temperature reaches 165°F.

  • 7

    Plate the seared chicken with the roasted vegetables, drizzle any extra pan juices over top, and serve immediately.

Lemon-Herb Pan-Seared Chicken with Roasted Asparagus and Tender Sweet Potato

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

Lemon-Herb Pan-Seared Chicken with Roasted Asparagus and Tender Sweet Potato

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Pan-Seared Chicken with Roasted Asparagus and Tender Sweet Potato

Delight in a bright, refreshing plate featuring pan-seared lemon-herb chicken paired with perfectly roasted asparagus and a tender sweet potato, all finished with a zesty touch of lemon. This dish offers a balanced blend of protein and wholesome carbohydrates while keeping the flavors vibrant and satisfying.

NUTRITION

364kcal
Protein
35.2g
Fat
12.9g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Asparagus (134g)

1 small Sweet Potato (100g)

2 tsp Olive Oil (10g)

1 tbsp Lemon Juice (15g)

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Wash and trim the asparagus, and peel the sweet potato if desired.

  • 2

    Score the chicken breast lightly and season with salt, black pepper, and mixed fresh herbs. Drizzle with half the olive oil and lemon juice.

  • 3

    Heat a non-stick skillet over medium-high heat and add 1 tsp olive oil. Sear the chicken breast for about 3-4 minutes per side until a golden crust forms.

  • 4

    Meanwhile, toss the asparagus and diced sweet potato with the remaining olive oil, salt, pepper, and a splash of lemon juice. Spread on a baking sheet in a single layer.

  • 5

    Place the baking sheet in the oven and roast for about 15-20 minutes, or until the sweet potato is tender and asparagus is slightly crispy.

  • 6

    Finish cooking the chicken in the skillet if needed until the internal temperature reaches 165°F.

  • 7

    Plate the seared chicken with the roasted vegetables, drizzle any extra pan juices over top, and serve immediately.