YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Baked Chicken with Roasted Asparagus
Savor a perfectly baked chicken breast with a zesty lemon and herb crust, paired with tender roasted asparagus. The golden breadcrumb coating adds a satisfying crisp texture, while a drizzle of olive oil enhances the natural flavors of the dish. It's a delightful balance of savory and bright citrus notes, making it an ideal meal for any time of the day.
INGREDIENTS
5 oz Chicken Breast (142g)
6 spears Asparagus (80g)
1/4 cup Whole Wheat Breadcrumbs (30g)
1 tsp Olive Oil (5g)
1.5 tbsp Lemon Juice (30g)
2 tbsp Fresh Mixed Herbs
1 clove Garlic
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, mix the whole wheat breadcrumbs, fresh mixed herbs, and minced garlic. Add a squeeze of lemon juice to help the mixture adhere.
Pat the chicken breast dry and season lightly with salt and pepper. Then, press the breadcrumb mixture onto the chicken to form a light, crispy crust.
Place the chicken on one side of the prepared baking sheet.
Trim the woody ends off the asparagus and place them on the other side of the baking sheet. Drizzle the asparagus with olive oil and season with a pinch of salt and pepper.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the asparagus is tender.
Remove from the oven and drizzle the remaining lemon juice over the chicken and asparagus for a burst of freshness before serving.