Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1 bunch Asparagus; 4 oz Baby potatoes; 1 tbsp Extra virgin olive oil; 1 tsp Dried rosemary; 1 tsp Dried thyme; 1 clove Garlic; 0.5 whole Lemon; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Tender chicken breast roasted with fragrant rosemary and thyme, served alongside crisp-tender asparagus and golden baby potatoes for a vibrant, high-protein meal.

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NUTRITION

Protein

45.3g

Fat

19.0g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1 bunch Asparagus

4 oz Baby potatoes

1 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

1 clove Garlic

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 (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Halve the baby potatoes and trim the tough, woody ends off the asparagus spears.
3
Place the chicken breast, halved potatoes, and trimmed asparagus onto the prepared sheet pan in a single layer.
4
In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.
5
Drizzle the herb oil mixture over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.
6
Slice the lemon half into thin rounds and lay them directly on top of the chicken breast to infuse it with bright citrus flavor.
7
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 fork-tender and golden.