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

Enjoy a vibrant, crispy chicken dish accented with zesty lemon and fresh herbs, perfectly paired with tender roasted asparagus. This balanced meal delivers a satisfying crunch from the almond flour coating while keeping the flavors bright and natural.

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NUTRITION

448kcal
Protein
44.6g
Fat
24.4g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 cup Asparagus

1/2 tbsp Olive Oil

1 Lemon (zest & juice)

2 tbsp Mixed Fresh Herbs (Parsley, Thyme, Rosemary)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the juice and zest of one lemon with the mixed fresh herbs, a pinch of salt, and black pepper.

  • 3

    Pat the chicken breast dry with paper towels. Brush it with a small amount of the lemon herb mixture.

  • 4

    Dredge the chicken breast in almond flour, ensuring an even, light coating on all sides.

  • 5

    Place the coated chicken breast on one side of the baking sheet.

  • 6

    Toss the asparagus with olive oil, remaining lemon herb mixture, salt, and pepper, and spread them out on the other side of the baking sheet.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.

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

Enjoy a vibrant, crispy chicken dish accented with zesty lemon and fresh herbs, perfectly paired with tender roasted asparagus. This balanced meal delivers a satisfying crunch from the almond flour coating while keeping the flavors bright and natural.

NUTRITION

448kcal
Protein
44.6g
Fat
24.4g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 cup Asparagus

1/2 tbsp Olive Oil

1 Lemon (zest & juice)

2 tbsp Mixed Fresh Herbs (Parsley, Thyme, Rosemary)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the juice and zest of one lemon with the mixed fresh herbs, a pinch of salt, and black pepper.

  • 3

    Pat the chicken breast dry with paper towels. Brush it with a small amount of the lemon herb mixture.

  • 4

    Dredge the chicken breast in almond flour, ensuring an even, light coating on all sides.

  • 5

    Place the coated chicken breast on one side of the baking sheet.

  • 6

    Toss the asparagus with olive oil, remaining lemon herb mixture, salt, and pepper, and spread them out on the other side of the baking sheet.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.