Herb-Roasted Mini Potatoes with Lemon-Garlic Chicken and Tender Asparagus

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

Herb-Roasted Mini Potatoes with Lemon-Garlic Chicken and Tender Asparagus

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Mini Potatoes with Lemon-Garlic Chicken and Tender Asparagus

Enjoy a balanced plate featuring succulent lemon-garlic chicken paired with crispy herb-roasted mini potatoes and tender asparagus. This dish delivers a vibrant mix of tangy citrus, aromatic garlic, and fresh herbs, making for a satisfying and healthy meal.

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NUTRITION

453kcal
Protein
41.5g
Fat
18g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mini Potatoes

1 cup Asparagus

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Lemon Juice

2 cloves Garlic

0.5 tablespoon Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash the mini potatoes and cut them in half if they are larger. Toss them with olive oil, a pinch of salt, pepper, and half of the chopped rosemary.

  • 3

    Spread the potatoes evenly on a baking sheet and roast them in the oven for about 20-25 minutes until golden and crisp.

  • 4

    While the potatoes roast, prepare the chicken by placing it in a bowl. Add lemon juice, minced garlic, a drizzle of olive oil, a pinch of salt and pepper, and the remaining rosemary. Let it marinate for 10-15 minutes.

  • 5

    Heat a non-stick skillet over medium heat. Sear the chicken breast for about 4-5 minutes on each side until fully cooked and lightly browned.

  • 6

    Trim the asparagus ends and add them to the baking sheet during the last 10 minutes of potato roasting, or alternatively, sauté them in a pan with a touch of olive oil, salt, and pepper until tender.

  • 7

    Plate the dish by placing a portion of the roasted mini potatoes and tender asparagus alongside the lemon-garlic chicken. Serve warm and enjoy!

Herb-Roasted Mini Potatoes with Lemon-Garlic Chicken and Tender Asparagus

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

Herb-Roasted Mini Potatoes with Lemon-Garlic Chicken and Tender Asparagus

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Mini Potatoes with Lemon-Garlic Chicken and Tender Asparagus

Enjoy a balanced plate featuring succulent lemon-garlic chicken paired with crispy herb-roasted mini potatoes and tender asparagus. This dish delivers a vibrant mix of tangy citrus, aromatic garlic, and fresh herbs, making for a satisfying and healthy meal.

NUTRITION

453kcal
Protein
41.5g
Fat
18g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mini Potatoes

1 cup Asparagus

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Lemon Juice

2 cloves Garlic

0.5 tablespoon Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash the mini potatoes and cut them in half if they are larger. Toss them with olive oil, a pinch of salt, pepper, and half of the chopped rosemary.

  • 3

    Spread the potatoes evenly on a baking sheet and roast them in the oven for about 20-25 minutes until golden and crisp.

  • 4

    While the potatoes roast, prepare the chicken by placing it in a bowl. Add lemon juice, minced garlic, a drizzle of olive oil, a pinch of salt and pepper, and the remaining rosemary. Let it marinate for 10-15 minutes.

  • 5

    Heat a non-stick skillet over medium heat. Sear the chicken breast for about 4-5 minutes on each side until fully cooked and lightly browned.

  • 6

    Trim the asparagus ends and add them to the baking sheet during the last 10 minutes of potato roasting, or alternatively, sauté them in a pan with a touch of olive oil, salt, and pepper until tender.

  • 7

    Plate the dish by placing a portion of the roasted mini potatoes and tender asparagus alongside the lemon-garlic chicken. Serve warm and enjoy!