Seared Chicken Breast with Herb-Roasted Potatoes and Asparagus

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

Seared Chicken Breast with Herb-Roasted Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Herb-Roasted Potatoes and Asparagus

Pan-seared chicken breast paired with herb-roasted gold potatoes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

473kcal
Protein
44.9g
Fat
18.3g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

175 grams Yellow Potatoes, diced

100 grams Asparagus spears, trimmed

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

Fresh Rosemary, Salt, and Black Pepper to taste

Squeeze of Fresh Lemon

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PREPARATION

  • 1

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

  • 2

    Toss the diced yellow potatoes with half of the olive oil, minced garlic, chopped rosemary, salt, and pepper.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes.

  • 4

    While potatoes roast, season the chicken breast generously with salt and pepper.

  • 5

    Heat the remaining olive oil in a heavy skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through to an internal temperature of 165°F.

  • 6

    Remove the baking sheet from the oven, add the asparagus spears next to the potatoes, and toss them lightly in the pan juices.

  • 7

    Roast the vegetables for an additional 8-10 minutes until the potatoes are golden and the asparagus is tender-crisp.

  • 8

    Let the chicken rest for 5 minutes before slicing it against the grain.

  • 9

    Plate the chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.

Seared Chicken Breast with Herb-Roasted Potatoes and Asparagus

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

Seared Chicken Breast with Herb-Roasted Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Herb-Roasted Potatoes and Asparagus

Pan-seared chicken breast paired with herb-roasted gold potatoes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

473kcal
Protein
44.9g
Fat
18.3g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

175 grams Yellow Potatoes, diced

100 grams Asparagus spears, trimmed

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

Fresh Rosemary, Salt, and Black Pepper to taste

Squeeze of Fresh Lemon

PREPARATION

  • 1

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

  • 2

    Toss the diced yellow potatoes with half of the olive oil, minced garlic, chopped rosemary, salt, and pepper.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes.

  • 4

    While potatoes roast, season the chicken breast generously with salt and pepper.

  • 5

    Heat the remaining olive oil in a heavy skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through to an internal temperature of 165°F.

  • 6

    Remove the baking sheet from the oven, add the asparagus spears next to the potatoes, and toss them lightly in the pan juices.

  • 7

    Roast the vegetables for an additional 8-10 minutes until the potatoes are golden and the asparagus is tender-crisp.

  • 8

    Let the chicken rest for 5 minutes before slicing it against the grain.

  • 9

    Plate the chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.