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 a vibrant plate featuring tender pan-seared chicken infused with zesty lemon and fresh herbs, paired with perfectly roasted asparagus and sweet potatoes. This dish is light yet satisfying, balancing savory protein with the natural sweetness and crunch of vegetables, ideal for a wholesome meal that delights the senses.

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NUTRITION

417kcal
Protein
35.9g
Fat
17.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

6 asparagus spears

1 medium Sweet Potato

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme, Parsley)

1 clove Garlic

Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F. Start by washing and cutting the sweet potato into 1/2-inch cubes and trimming the asparagus.

  • 2

    In a mixing bowl, toss the sweet potato cubes and asparagus with half the olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for about 20-25 minutes, until tender and slightly crispy.

  • 3

    While the vegetables roast, pat the chicken breast dry. Season both sides with salt and pepper.

  • 4

    Heat the remaining olive oil in a skillet over medium-high heat. Add the chicken breast and sear for about 5-6 minutes on each side until golden brown and cooked through.

  • 5

    In the final minute of cooking, add minced garlic, fresh herbs, and lemon juice to the pan and spoon the aromatic mixture over the chicken.

  • 6

    Once the chicken is cooked and the vegetables are roasted, serve the chicken on a plate accompanied by the sweet potato and asparagus. Optionally, drizzle any remaining pan juices over for extra flavor.

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 a vibrant plate featuring tender pan-seared chicken infused with zesty lemon and fresh herbs, paired with perfectly roasted asparagus and sweet potatoes. This dish is light yet satisfying, balancing savory protein with the natural sweetness and crunch of vegetables, ideal for a wholesome meal that delights the senses.

NUTRITION

417kcal
Protein
35.9g
Fat
17.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

6 asparagus spears

1 medium Sweet Potato

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme, Parsley)

1 clove Garlic

Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F. Start by washing and cutting the sweet potato into 1/2-inch cubes and trimming the asparagus.

  • 2

    In a mixing bowl, toss the sweet potato cubes and asparagus with half the olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for about 20-25 minutes, until tender and slightly crispy.

  • 3

    While the vegetables roast, pat the chicken breast dry. Season both sides with salt and pepper.

  • 4

    Heat the remaining olive oil in a skillet over medium-high heat. Add the chicken breast and sear for about 5-6 minutes on each side until golden brown and cooked through.

  • 5

    In the final minute of cooking, add minced garlic, fresh herbs, and lemon juice to the pan and spoon the aromatic mixture over the chicken.

  • 6

    Once the chicken is cooked and the vegetables are roasted, serve the chicken on a plate accompanied by the sweet potato and asparagus. Optionally, drizzle any remaining pan juices over for extra flavor.