YOUR SOLIN GENERATED RECIPE
Lemon Herb Roasted Chicken with Asparagus
Tender chicken breast and crisp asparagus roasted with fragrant lemon and herbs for a bright, zesty finish that satisfies every clean-eating craving.
INGREDIENTS
5.5 oz boneless skinless chicken breast
1.5 cup asparagus spears
0.5 cup baby potatoes
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
0.5 tsp lemon zest
0.5 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Halve the baby potatoes and place them on one side of the pan; drizzle with half of the olive oil and a pinch of salt and pepper.
Place the chicken breast on the other side of the pan and season both sides with the dried oregano, garlic powder, salt, pepper, and the remaining olive oil.
Roast the chicken and potatoes in the oven for 12 minutes.
Remove the pan from the oven, add the trimmed asparagus spears to the center, and sprinkle them with the lemon zest and half of the lemon juice.
Return the pan to the oven and roast for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.
Drizzle the remaining lemon juice over the entire dish before serving warm.