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 delightful combination of crispy chicken coated in a light, herb-infused panko crust, perfectly paired with tender, roasted asparagus and a bright lemon finish. This dish is an energizing meal that's both satisfying and balanced.

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NUTRITION

385kcal
Protein
36.8g
Fat
11.9g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 oz Panko Bread Crumbs

0.5 tbsp Olive Oil

1 cup Asparagus

0.5 whole Lemon

1 tsp Mixed Dried Herbs

0.5 tsp Garlic Powder

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow bowl, combine the panko breadcrumbs, mixed dried herbs, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry with a paper towel and lightly rub with a little olive oil. Then, dredge the chicken in the breadcrumb mixture, ensuring an even, crisp coating.

  • 4

    Heat a non-stick skillet over medium-high heat with the remaining olive oil. Sear the chicken for about 2-3 minutes per side until the coating is golden brown.

  • 5

    Meanwhile, trim the woody ends from the asparagus and toss them with a pinch of salt, pepper, and a squeeze of lemon juice.

  • 6

    Place the chicken and asparagus on a baking sheet. Roast in the preheated oven for about 10-12 minutes or until the chicken is cooked through (internal temperature of 165°F) and the asparagus is tender.

  • 7

    Finish by squeezing additional lemon over the chicken, slice, 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 delightful combination of crispy chicken coated in a light, herb-infused panko crust, perfectly paired with tender, roasted asparagus and a bright lemon finish. This dish is an energizing meal that's both satisfying and balanced.

NUTRITION

385kcal
Protein
36.8g
Fat
11.9g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 oz Panko Bread Crumbs

0.5 tbsp Olive Oil

1 cup Asparagus

0.5 whole Lemon

1 tsp Mixed Dried Herbs

0.5 tsp Garlic Powder

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow bowl, combine the panko breadcrumbs, mixed dried herbs, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry with a paper towel and lightly rub with a little olive oil. Then, dredge the chicken in the breadcrumb mixture, ensuring an even, crisp coating.

  • 4

    Heat a non-stick skillet over medium-high heat with the remaining olive oil. Sear the chicken for about 2-3 minutes per side until the coating is golden brown.

  • 5

    Meanwhile, trim the woody ends from the asparagus and toss them with a pinch of salt, pepper, and a squeeze of lemon juice.

  • 6

    Place the chicken and asparagus on a baking sheet. Roast in the preheated oven for about 10-12 minutes or until the chicken is cooked through (internal temperature of 165°F) and the asparagus is tender.

  • 7

    Finish by squeezing additional lemon over the chicken, slice, and serve warm.