Crispy Baked Lemon-Herb Chicken with Roasted Asparagus

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

Crispy Baked Lemon-Herb Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Lemon-Herb Chicken with Roasted Asparagus

Enjoy a vibrant dish where tender, juicy chicken breast is elevated with a zesty lemon-herb marinade and a crunchy whole wheat breadcrumb coating. Paired with perfectly roasted asparagus, this meal is as nourishing as it is delicious, offering a satisfying crunch and bright citrus notes in every bite.

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NUTRITION

466kcal
Protein
42.5g
Fat
23.8g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

1 Tbsp Olive Oil (Marinade)

1 Tbsp Fresh Lemon Juice

1/4 cup Whole Wheat Breadcrumbs

1 tsp Dried Herb Mix (Thyme, Oregano)

8 Asparagus Spears

1 tsp Olive Oil (For Asparagus)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the olive oil, fresh lemon juice, and dried herb mix. Add a little lemon zest if desired for extra brightness.

  • 3

    Place the chicken breast in a shallow dish and pour the marinade over it, ensuring it’s well coated. Let it marinate for at least 15 minutes.

  • 4

    After marinating, evenly coat the chicken with whole wheat breadcrumbs, pressing them lightly onto the surface to adhere.

  • 5

    Arrange the chicken on a baking sheet lined with parchment paper.

  • 6

    Wash and trim the asparagus spears, then toss them in 1 teaspoon of olive oil. Lay them out on the same or a separate baking tray.

  • 7

    Bake the chicken and asparagus in the preheated oven. Roast the asparagus for about 12-15 minutes until tender and slightly crispy. Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the coating is golden and crisp.

  • 8

    Remove from the oven and let the chicken rest for a couple of minutes before serving alongside the roasted asparagus.

Crispy Baked Lemon-Herb Chicken with Roasted Asparagus

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

Crispy Baked Lemon-Herb Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Lemon-Herb Chicken with Roasted Asparagus

Enjoy a vibrant dish where tender, juicy chicken breast is elevated with a zesty lemon-herb marinade and a crunchy whole wheat breadcrumb coating. Paired with perfectly roasted asparagus, this meal is as nourishing as it is delicious, offering a satisfying crunch and bright citrus notes in every bite.

NUTRITION

466kcal
Protein
42.5g
Fat
23.8g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

1 Tbsp Olive Oil (Marinade)

1 Tbsp Fresh Lemon Juice

1/4 cup Whole Wheat Breadcrumbs

1 tsp Dried Herb Mix (Thyme, Oregano)

8 Asparagus Spears

1 tsp Olive Oil (For Asparagus)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the olive oil, fresh lemon juice, and dried herb mix. Add a little lemon zest if desired for extra brightness.

  • 3

    Place the chicken breast in a shallow dish and pour the marinade over it, ensuring it’s well coated. Let it marinate for at least 15 minutes.

  • 4

    After marinating, evenly coat the chicken with whole wheat breadcrumbs, pressing them lightly onto the surface to adhere.

  • 5

    Arrange the chicken on a baking sheet lined with parchment paper.

  • 6

    Wash and trim the asparagus spears, then toss them in 1 teaspoon of olive oil. Lay them out on the same or a separate baking tray.

  • 7

    Bake the chicken and asparagus in the preheated oven. Roast the asparagus for about 12-15 minutes until tender and slightly crispy. Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the coating is golden and crisp.

  • 8

    Remove from the oven and let the chicken rest for a couple of minutes before serving alongside the roasted asparagus.