Crispy 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 Lemon Herb Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Asparagus

Savor the bright flavors of lemon and fresh herbs accentuating a perfectly crispy almond flour-coated chicken, paired with tender roasted asparagus. This dish delivers a satisfying crunch and juicy chicken, balanced with the natural sweetness and crunch of asparagus, making it a wholesome meal that’s both nutritious and delicious.

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NUTRITION

528kcal
Protein
42g
Fat
37.8g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Asparagus

1/4 cup Almond Flour

1.5 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs (Thyme, Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

  • 2

    In a shallow dish, combine the almond flour, mixed dried herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry with a paper towel. Drizzle half of the olive oil and lemon juice over the chicken, coating it evenly.

  • 4

    Dredge the chicken in the almond flour mixture, ensuring a light, even coating on all sides.

  • 5

    Place the coated chicken breast on the prepared baking sheet.

  • 6

    Toss the asparagus with the remaining olive oil, a pinch of salt, and pepper. Arrange the asparagus around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and lightly roasted.

  • 8

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the crispy lemon herb chicken alongside the roasted asparagus, and drizzle with any remaining pan juices if desired.

Crispy 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 Lemon Herb Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Asparagus

Savor the bright flavors of lemon and fresh herbs accentuating a perfectly crispy almond flour-coated chicken, paired with tender roasted asparagus. This dish delivers a satisfying crunch and juicy chicken, balanced with the natural sweetness and crunch of asparagus, making it a wholesome meal that’s both nutritious and delicious.

NUTRITION

528kcal
Protein
42g
Fat
37.8g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Asparagus

1/4 cup Almond Flour

1.5 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs (Thyme, Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

  • 2

    In a shallow dish, combine the almond flour, mixed dried herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry with a paper towel. Drizzle half of the olive oil and lemon juice over the chicken, coating it evenly.

  • 4

    Dredge the chicken in the almond flour mixture, ensuring a light, even coating on all sides.

  • 5

    Place the coated chicken breast on the prepared baking sheet.

  • 6

    Toss the asparagus with the remaining olive oil, a pinch of salt, and pepper. Arrange the asparagus around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and lightly roasted.

  • 8

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the crispy lemon herb chicken alongside the roasted asparagus, and drizzle with any remaining pan juices if desired.