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

Tender chicken breast roasted with fragrant herbs and zesty lemon, served alongside crisp-tender asparagus and golden baby potatoes for a vibrant, nourishing meal.

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NUTRITION

485kcal
Protein
53.6g
Fat
20.4g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz boneless skinless chicken breast

1 cup asparagus spears

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 whole lemon

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 large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Wash and halve the baby potatoes, and trim the tough, woody ends off the asparagus spears.

  • 3

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

  • 4

    In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, and fresh thyme.

  • 5

    Drizzle the herb-infused oil over the chicken and vegetables, then season everything evenly with sea salt and black pepper.

  • 6

    Squeeze the juice of the half lemon over the entire pan and toss the vegetables slightly to ensure they are well coated.

  • 7

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

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

Tender chicken breast roasted with fragrant herbs and zesty lemon, served alongside crisp-tender asparagus and golden baby potatoes for a vibrant, nourishing meal.

NUTRITION

485kcal
Protein
53.6g
Fat
20.4g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz boneless skinless chicken breast

1 cup asparagus spears

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

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

  • 2

    Wash and halve the baby potatoes, and trim the tough, woody ends off the asparagus spears.

  • 3

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

  • 4

    In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, and fresh thyme.

  • 5

    Drizzle the herb-infused oil over the chicken and vegetables, then season everything evenly with sea salt and black pepper.

  • 6

    Squeeze the juice of the half lemon over the entire pan and toss the vegetables slightly to ensure they are well coated.

  • 7

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