Lemon Herb Crispy Baked Chicken with Roasted Asparagus

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

Lemon Herb Crispy Baked Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Crispy Baked Chicken with Roasted Asparagus

Enjoy a vibrant dish featuring a lemon-herb marinated chicken breast coated in a light almond flour crust, baked to a crispy finish and paired with tender, roasted asparagus spears. This meal balances savory and tangy flavors with a satisfying crunch, perfect for a clean, protein-packed dinner.

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NUTRITION

427kcal
Protein
48.7g
Fat
19.5g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

1 cup Roasted Asparagus

0.5 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Thyme)

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, fresh herbs, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon herb mixture over it, ensuring it is well coated. Let it marinate for at least 15 minutes.

  • 4

    Lightly coat the marinated chicken with almond flour for a crispy texture. Shake off any excess.

  • 5

    Arrange the chicken breast on a baking tray lined with parchment paper.

  • 6

    In another bowl, toss the asparagus with the remaining lemon herb mixture. Spread the asparagus on the tray around the chicken.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the asparagus is tender, with the almond flour crust turning a golden crisp.

  • 8

    Remove from the oven, let rest for 5 minutes, then serve warm.

Lemon Herb Crispy Baked Chicken with Roasted Asparagus

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

Lemon Herb Crispy Baked Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Crispy Baked Chicken with Roasted Asparagus

Enjoy a vibrant dish featuring a lemon-herb marinated chicken breast coated in a light almond flour crust, baked to a crispy finish and paired with tender, roasted asparagus spears. This meal balances savory and tangy flavors with a satisfying crunch, perfect for a clean, protein-packed dinner.

NUTRITION

427kcal
Protein
48.7g
Fat
19.5g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

1 cup Roasted Asparagus

0.5 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Thyme)

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, fresh herbs, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon herb mixture over it, ensuring it is well coated. Let it marinate for at least 15 minutes.

  • 4

    Lightly coat the marinated chicken with almond flour for a crispy texture. Shake off any excess.

  • 5

    Arrange the chicken breast on a baking tray lined with parchment paper.

  • 6

    In another bowl, toss the asparagus with the remaining lemon herb mixture. Spread the asparagus on the tray around the chicken.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the asparagus is tender, with the almond flour crust turning a golden crisp.

  • 8

    Remove from the oven, let rest for 5 minutes, then serve warm.