Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup asparagus spears; 3 oz baby potatoes; 0.75 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dried rosemary; 2 cloves garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 whole lemon

Lemon Herb Roasted Chicken with Asparagus

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Asparagus

Roasted chicken breast seasoned with fragrant rosemary and lemon, served with crisp-tender asparagus and golden baby potatoes.

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NUTRITION

Protein

50.0g

Fat

16.3g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

3 oz baby potatoes

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried rosemary

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with unbleached parchment paper.
2
Slice the baby potatoes into halves and place them on one side of the sheet pan.
3
In a small glass bowl, whisk together the olive oil, lemon juice, minced garlic, dried rosemary, sea salt, and black pepper.
4
Place the chicken breast on the pan and brush it generously with half of the lemon-herb mixture, then toss the potatoes with the remaining half.
5
Roast the chicken and potatoes for 15 minutes to give the potatoes a head start.
6
Remove the pan from the oven, arrange the asparagus spears in a single layer on the remaining space, and lightly coat them with any extra herb oil from the pan.
7
Top the chicken with fresh lemon slices and roast for another 10-12 minutes until the chicken is cooked through and the asparagus is perfectly tender.