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 to a golden brown with fragrant rosemary and lemon, served alongside crisp-tender asparagus and buttery baby potatoes.

Try 7 days free, then $12.99 / mo.

NUTRITION

521kcal
Protein
58.9g
Fat
20.3g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1 cup Asparagus spears

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet 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 potatoes, and asparagus spears in a single layer on the prepared baking sheet.

  • 4

    Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with dried rosemary, garlic powder, sea salt, and black pepper.

  • 5

    Squeeze the juice from the half lemon over the entire tray, ensuring the chicken and vegetables are well coated.

  • 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 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 to a golden brown with fragrant rosemary and lemon, served alongside crisp-tender asparagus and buttery baby potatoes.

NUTRITION

521kcal
Protein
58.9g
Fat
20.3g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1 cup Asparagus spears

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet 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 potatoes, and asparagus spears in a single layer on the prepared baking sheet.

  • 4

    Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with dried rosemary, garlic powder, sea salt, and black pepper.

  • 5

    Squeeze the juice from the half lemon over the entire tray, ensuring the chicken and vegetables are well coated.

  • 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 fork-tender.