Crispy Lemon-Herb Roasted Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon-Herb Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken

Oven-roasted chicken breast seasoned with zesty lemon and aromatic herbs, served alongside crispy gold potatoes and tender asparagus.

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NUTRITION

547kcal
Protein
52.3g
Fat
19.5g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 small gold potato

1 cup asparagus

1 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Dice the gold potato into half-inch cubes and trim the woody ends off the asparagus spears.

  • 3

    Place the chicken breast and diced potatoes on the sheet pan, drizzle with olive oil, and season with oregano, garlic powder, salt, and pepper.

  • 4

    Toss the potatoes to coat evenly and rub the seasoning into the chicken breast, then roast in the oven for 15 minutes.

  • 5

    Add the asparagus to the pan, squeeze the juice from the lemon over all the ingredients, and roast for another 10 minutes until the chicken is cooked through and potatoes are crispy.

Crispy Lemon-Herb Roasted Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon-Herb Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken

Oven-roasted chicken breast seasoned with zesty lemon and aromatic herbs, served alongside crispy gold potatoes and tender asparagus.

NUTRITION

547kcal
Protein
52.3g
Fat
19.5g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 small gold potato

1 cup asparagus

1 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

  • 1

    Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Dice the gold potato into half-inch cubes and trim the woody ends off the asparagus spears.

  • 3

    Place the chicken breast and diced potatoes on the sheet pan, drizzle with olive oil, and season with oregano, garlic powder, salt, and pepper.

  • 4

    Toss the potatoes to coat evenly and rub the seasoning into the chicken breast, then roast in the oven for 15 minutes.

  • 5

    Add the asparagus to the pan, squeeze the juice from the lemon over all the ingredients, and roast for another 10 minutes until the chicken is cooked through and potatoes are crispy.