Crispy Lemon-Herb Roasted Chicken Breast

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

Crispy Lemon-Herb Roasted Chicken Breast

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken Breast

Tender chicken breast roasted with a vibrant lemon-herb rub until golden and crispy, served alongside snap-crisp asparagus and finished with a bright squeeze of citrus.

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NUTRITION

459kcal
Protein
58.3g
Fat
20.7g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

1 tsp fresh thyme

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.

  • 2

    Mince the garlic cloves, fresh rosemary, and fresh thyme, then combine them in a small bowl with the lemon zest and half of the olive oil.

  • 3

    Pat the chicken breast completely dry with paper towels to ensure the skin gets crispy during roasting.

  • 4

    Rub the herb and oil mixture all over the chicken breast, then season both sides with sea salt and black pepper.

  • 5

    Trim the woody ends off the asparagus and toss the spears with the remaining olive oil and a pinch of salt.

  • 6

    Place the chicken on the prepared baking sheet and arrange the asparagus in a single layer around it.

  • 7

    Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the exterior is golden brown.

  • 8

    Drizzle the fresh lemon juice over the chicken and asparagus immediately after removing from the oven, then let the meat rest for 5 minutes before serving.

Crispy Lemon-Herb Roasted Chicken Breast

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

Crispy Lemon-Herb Roasted Chicken Breast

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken Breast

Tender chicken breast roasted with a vibrant lemon-herb rub until golden and crispy, served alongside snap-crisp asparagus and finished with a bright squeeze of citrus.

NUTRITION

459kcal
Protein
58.3g
Fat
20.7g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

1 tsp fresh thyme

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.

  • 2

    Mince the garlic cloves, fresh rosemary, and fresh thyme, then combine them in a small bowl with the lemon zest and half of the olive oil.

  • 3

    Pat the chicken breast completely dry with paper towels to ensure the skin gets crispy during roasting.

  • 4

    Rub the herb and oil mixture all over the chicken breast, then season both sides with sea salt and black pepper.

  • 5

    Trim the woody ends off the asparagus and toss the spears with the remaining olive oil and a pinch of salt.

  • 6

    Place the chicken on the prepared baking sheet and arrange the asparagus in a single layer around it.

  • 7

    Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the exterior is golden brown.

  • 8

    Drizzle the fresh lemon juice over the chicken and asparagus immediately after removing from the oven, then let the meat rest for 5 minutes before serving.