Lemon-Herb Pan-Seared Chicken with Crispy 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 Crispy Roasted Asparagus and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Pan-Seared Chicken with Crispy Roasted Asparagus and Sweet Potatoes

Savor the bright zesty flavor of lemon-infused, pan-seared chicken paired with perfectly roasted asparagus and tender sweet potato cubes. This well-balanced dish offers a vibrant medley of textures and a refreshing herbaceous finish, making it a delightful and nutritious choice for any meal.

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NUTRITION

324kcal
Protein
35.8g
Fat
8.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1/2 cup Sweet Potato cubes

1 tsp Olive Oil

1/4 Lemon

2 Tbsp Fresh Herbs (Parsley & Thyme)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Begin by preheating your oven to 425°F (220°C).

  • 2

    Prepare the sweet potatoes by peeling (if desired) and cutting them into small cubes.

  • 3

    Toss the sweet potato cubes and asparagus in a light drizzle of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

  • 4

    Place the vegetables in the preheated oven and roast for about 20-25 minutes, until the sweet potatoes are tender and the asparagus is crisp-tender.

  • 5

    While the vegetables roast, season the chicken breast lightly with salt, pepper, and chopped fresh herbs.

  • 6

    Squeeze the juice from 1/4 lemon over the chicken for a burst of citrus flavor.

  • 7

    Heat a non-stick skillet over medium-high heat and add any remaining olive oil if needed.

  • 8

    Place the chicken breast in the skillet and cook for about 5-6 minutes per side, or until fully cooked and nicely browned.

  • 9

    Remove the chicken from the skillet and let it rest for a couple of minutes.

  • 10

    Plate the chicken alongside the roasted sweet potatoes and asparagus, and garnish with any remaining fresh herbs and an extra squeeze of lemon if desired.

Lemon-Herb Pan-Seared Chicken with Crispy 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 Crispy Roasted Asparagus and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Pan-Seared Chicken with Crispy Roasted Asparagus and Sweet Potatoes

Savor the bright zesty flavor of lemon-infused, pan-seared chicken paired with perfectly roasted asparagus and tender sweet potato cubes. This well-balanced dish offers a vibrant medley of textures and a refreshing herbaceous finish, making it a delightful and nutritious choice for any meal.

NUTRITION

324kcal
Protein
35.8g
Fat
8.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1/2 cup Sweet Potato cubes

1 tsp Olive Oil

1/4 Lemon

2 Tbsp Fresh Herbs (Parsley & Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Begin by preheating your oven to 425°F (220°C).

  • 2

    Prepare the sweet potatoes by peeling (if desired) and cutting them into small cubes.

  • 3

    Toss the sweet potato cubes and asparagus in a light drizzle of olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

  • 4

    Place the vegetables in the preheated oven and roast for about 20-25 minutes, until the sweet potatoes are tender and the asparagus is crisp-tender.

  • 5

    While the vegetables roast, season the chicken breast lightly with salt, pepper, and chopped fresh herbs.

  • 6

    Squeeze the juice from 1/4 lemon over the chicken for a burst of citrus flavor.

  • 7

    Heat a non-stick skillet over medium-high heat and add any remaining olive oil if needed.

  • 8

    Place the chicken breast in the skillet and cook for about 5-6 minutes per side, or until fully cooked and nicely browned.

  • 9

    Remove the chicken from the skillet and let it rest for a couple of minutes.

  • 10

    Plate the chicken alongside the roasted sweet potatoes and asparagus, and garnish with any remaining fresh herbs and an extra squeeze of lemon if desired.