Lemon Herb Roasted Chicken with Asparagus

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

Lemon Herb Roasted Chicken with Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Asparagus

Succulent chicken breast roasted with zesty lemon and aromatic herbs, served alongside crisp-tender asparagus and golden baby potatoes for a vibrant, wholesome meal.

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NUTRITION

504kcal
Protein
54.4g
Fat
19.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

4 oz Baby potatoes

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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PREPARATION

  • 1

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

  • 2

    Halve the baby potatoes and snap off the woody ends of the asparagus spears to ensure every bite is tender.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, garlic powder, dried oregano, sea salt, and black pepper.

  • 4

    Place the chicken breast, halved potatoes, and asparagus on the prepared baking sheet in a single layer.

  • 5

    Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing the produce and turning the chicken to coat everything evenly.

  • 6

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and fork-tender.

  • 7

    Remove from the oven and let the chicken rest for 5 minutes before slicing, then garnish the entire dish with fresh chopped parsley.

Lemon Herb Roasted Chicken with Asparagus

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

Lemon Herb Roasted Chicken with Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Asparagus

Succulent chicken breast roasted with zesty lemon and aromatic herbs, served alongside crisp-tender asparagus and golden baby potatoes for a vibrant, wholesome meal.

NUTRITION

504kcal
Protein
54.4g
Fat
19.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

4 oz Baby potatoes

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

  • 1

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

  • 2

    Halve the baby potatoes and snap off the woody ends of the asparagus spears to ensure every bite is tender.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, garlic powder, dried oregano, sea salt, and black pepper.

  • 4

    Place the chicken breast, halved potatoes, and asparagus on the prepared baking sheet in a single layer.

  • 5

    Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing the produce and turning the chicken to coat everything evenly.

  • 6

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and fork-tender.

  • 7

    Remove from the oven and let the chicken rest for 5 minutes before slicing, then garnish the entire dish with fresh chopped parsley.