Lemon-Herb Pan-Seared 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.

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

YOUR SOLIN GENERATED RECIPE

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

Savor the bright flavors of lemon and herbs on a perfectly pan-seared chicken breast, paired with tender roasted asparagus and cubed sweet potatoes. This dish is balanced and satisfying, blending zesty citrus with aromatic garlic and thyme for a meal that's light, flavorful, and nutrient-dense.

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NUTRITION

351kcal
Protein
39.5g
Fat
9.1g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

100 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

1/2 medium Lemon

1 clove Garlic

1/4 teaspoon Dried Thyme

1/4 teaspoon Dried Rosemary

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PREPARATION

  • 1

    Start by preheating your oven to 425°F.

  • 2

    Cube the sweet potato into 1-inch pieces and trim the asparagus ends.

  • 3

    Toss the sweet potato cubes and asparagus with half the olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for about 20-25 minutes, stirring halfway through.

  • 4

    While the vegetables are roasting, pat the chicken breast dry. Season both sides with salt, pepper, dried thyme, dried rosemary, and a little minced garlic.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through.

  • 6

    During the last minute of cooking, squeeze the juice of half a lemon over the chicken and let it deglaze the pan slightly.

  • 7

    Remove the chicken from the pan and allow it to rest for a few minutes. Slice if desired.

  • 8

    Plate the chicken with a generous serving of roasted sweet potatoes and asparagus. Garnish with a little extra lemon zest if desired.

Lemon-Herb Pan-Seared 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.

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

YOUR SOLIN GENERATED RECIPE

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

Savor the bright flavors of lemon and herbs on a perfectly pan-seared chicken breast, paired with tender roasted asparagus and cubed sweet potatoes. This dish is balanced and satisfying, blending zesty citrus with aromatic garlic and thyme for a meal that's light, flavorful, and nutrient-dense.

NUTRITION

351kcal
Protein
39.5g
Fat
9.1g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

100 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

1/2 medium Lemon

1 clove Garlic

1/4 teaspoon Dried Thyme

1/4 teaspoon Dried Rosemary

PREPARATION

  • 1

    Start by preheating your oven to 425°F.

  • 2

    Cube the sweet potato into 1-inch pieces and trim the asparagus ends.

  • 3

    Toss the sweet potato cubes and asparagus with half the olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for about 20-25 minutes, stirring halfway through.

  • 4

    While the vegetables are roasting, pat the chicken breast dry. Season both sides with salt, pepper, dried thyme, dried rosemary, and a little minced garlic.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes on each side until golden and cooked through.

  • 6

    During the last minute of cooking, squeeze the juice of half a lemon over the chicken and let it deglaze the pan slightly.

  • 7

    Remove the chicken from the pan and allow it to rest for a few minutes. Slice if desired.

  • 8

    Plate the chicken with a generous serving of roasted sweet potatoes and asparagus. Garnish with a little extra lemon zest if desired.