Crispy Roasted Sweet Potato with Lemon-Herb Chicken and Asparagus

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

Crispy Roasted Sweet Potato with Lemon-Herb Chicken and Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato with Lemon-Herb Chicken and Asparagus

Savor the combination of succulent lemon-herb chicken paired with crispy roasted sweet potato and tender asparagus. This dish is elevated with a drizzle of olive oil and a squeeze of fresh lemon juice, finished with aromatic rosemary and thyme to create a meal that's both vibrant and satisfying.

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NUTRITION

381kcal
Protein
39.1g
Fat
8.7g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Sweet Potato

6 spears Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the sweet potato into 1/2-inch cubes and trim the asparagus by snapping off the woody ends.

  • 3

    Place the sweet potato and asparagus on the baking sheet. Drizzle with olive oil, and season with salt, pepper, and half of the rosemary and thyme. Toss to coat evenly.

  • 4

    Roast the vegetables in the oven for 20-25 minutes until the sweet potato is tender and the asparagus is slightly crispy.

  • 5

    Meanwhile, pound the chicken breast to an even thickness. In a small bowl, combine lemon juice, the remaining rosemary and thyme, salt, and pepper.

  • 6

    Marinate the chicken breast in the lemon-herb mixture for 10-15 minutes.

  • 7

    Heat a non-stick pan over medium heat and cook the chicken breast for about 5-6 minutes per side, or until fully cooked and golden brown.

  • 8

    Once everything is cooked, plate the crispy roasted vegetables alongside the sliced lemon-herb chicken. Serve immediately.

Crispy Roasted Sweet Potato with Lemon-Herb Chicken and Asparagus

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

Crispy Roasted Sweet Potato with Lemon-Herb Chicken and Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato with Lemon-Herb Chicken and Asparagus

Savor the combination of succulent lemon-herb chicken paired with crispy roasted sweet potato and tender asparagus. This dish is elevated with a drizzle of olive oil and a squeeze of fresh lemon juice, finished with aromatic rosemary and thyme to create a meal that's both vibrant and satisfying.

NUTRITION

381kcal
Protein
39.1g
Fat
8.7g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Sweet Potato

6 spears Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the sweet potato into 1/2-inch cubes and trim the asparagus by snapping off the woody ends.

  • 3

    Place the sweet potato and asparagus on the baking sheet. Drizzle with olive oil, and season with salt, pepper, and half of the rosemary and thyme. Toss to coat evenly.

  • 4

    Roast the vegetables in the oven for 20-25 minutes until the sweet potato is tender and the asparagus is slightly crispy.

  • 5

    Meanwhile, pound the chicken breast to an even thickness. In a small bowl, combine lemon juice, the remaining rosemary and thyme, salt, and pepper.

  • 6

    Marinate the chicken breast in the lemon-herb mixture for 10-15 minutes.

  • 7

    Heat a non-stick pan over medium heat and cook the chicken breast for about 5-6 minutes per side, or until fully cooked and golden brown.

  • 8

    Once everything is cooked, plate the crispy roasted vegetables alongside the sliced lemon-herb chicken. Serve immediately.