Baked Lemon Herb Chicken with Roasted Asparagus and Sweet Potato

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

Baked Lemon Herb Chicken with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Baked Lemon Herb Chicken with Roasted Asparagus and Sweet Potato

Enjoy a succulent baked chicken breast infused with lemon and herbs, paired with tender roasted asparagus and a perfectly caramelized sweet potato, creating a balanced meal that is both fibromyalgia friendly and bursting with natural flavors.

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NUTRITION

453kcal
Protein
44.8g
Fat
19.3g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Sweet Potato

6 spears Asparagus

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (Thyme and Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the olive oil, lemon juice, fresh herbs, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in a baking dish and pour half of the marinade over it, ensuring it is evenly coated.

  • 4

    Cube the sweet potato into 1-inch pieces and halve the asparagus spears lengthwise. Toss them in the remaining marinade and a pinch of salt and pepper.

  • 5

    Arrange the sweet potato and asparagus around the chicken in the baking dish.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

Baked Lemon Herb Chicken with Roasted Asparagus and Sweet Potato

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

Baked Lemon Herb Chicken with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Baked Lemon Herb Chicken with Roasted Asparagus and Sweet Potato

Enjoy a succulent baked chicken breast infused with lemon and herbs, paired with tender roasted asparagus and a perfectly caramelized sweet potato, creating a balanced meal that is both fibromyalgia friendly and bursting with natural flavors.

NUTRITION

453kcal
Protein
44.8g
Fat
19.3g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Sweet Potato

6 spears Asparagus

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (Thyme and Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the olive oil, lemon juice, fresh herbs, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in a baking dish and pour half of the marinade over it, ensuring it is evenly coated.

  • 4

    Cube the sweet potato into 1-inch pieces and halve the asparagus spears lengthwise. Toss them in the remaining marinade and a pinch of salt and pepper.

  • 5

    Arrange the sweet potato and asparagus around the chicken in the baking dish.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from the oven and let rest for a few minutes before serving.