Pan-Seared 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.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a light and flavorful dish of pan-seared lemon-herb chicken paired with roasted asparagus and tender sweet potato cubes. The zesty citrus and aromatic herbs enhance the succulent chicken, while the roasted veggies add a satisfying crunch and natural sweetness.

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NUTRITION

413kcal
Protein
47g
Fat
14.1g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (140g)

1 cup Asparagus (134g)

2 tsp Extra Virgin Olive Oil (9g)

1/2 cup Sweet Potato cubes (100g)

1 tbsp Lemon Juice (15g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the sweet potato cubes with 1 tsp olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20 minutes until tender and lightly browned.

  • 3

    While the sweet potato is roasting, prepare the asparagus by drizzling with a little olive oil, salt, and pepper. Place them on a separate baking sheet or add during the last 10 minutes of the sweet potato's roasting time.

  • 4

    Season the chicken breast on both sides with salt, pepper, and dried herbs. Squeeze lemon juice over the chicken for a bright flavor.

  • 5

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Once hot, place the chicken breast in the skillet and sear for about 4-5 minutes per side, until cooked through and golden.

  • 6

    If not already done, roast the asparagus in the oven for about 8-10 minutes until tender-crisp.

  • 7

    Plate the chicken with the roasted sweet potato and asparagus. Garnish with an extra squeeze of lemon juice if desired and serve immediately.

Pan-Seared 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.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a light and flavorful dish of pan-seared lemon-herb chicken paired with roasted asparagus and tender sweet potato cubes. The zesty citrus and aromatic herbs enhance the succulent chicken, while the roasted veggies add a satisfying crunch and natural sweetness.

NUTRITION

413kcal
Protein
47g
Fat
14.1g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (140g)

1 cup Asparagus (134g)

2 tsp Extra Virgin Olive Oil (9g)

1/2 cup Sweet Potato cubes (100g)

1 tbsp Lemon Juice (15g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the sweet potato cubes with 1 tsp olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20 minutes until tender and lightly browned.

  • 3

    While the sweet potato is roasting, prepare the asparagus by drizzling with a little olive oil, salt, and pepper. Place them on a separate baking sheet or add during the last 10 minutes of the sweet potato's roasting time.

  • 4

    Season the chicken breast on both sides with salt, pepper, and dried herbs. Squeeze lemon juice over the chicken for a bright flavor.

  • 5

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Once hot, place the chicken breast in the skillet and sear for about 4-5 minutes per side, until cooked through and golden.

  • 6

    If not already done, roast the asparagus in the oven for about 8-10 minutes until tender-crisp.

  • 7

    Plate the chicken with the roasted sweet potato and asparagus. Garnish with an extra squeeze of lemon juice if desired and serve immediately.