Name: One-Pan Lemon Herb Roasted Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.25 oz chicken breast; 1 cup baby potatoes; 1 cup asparagus; 1 tbsp extra virgin olive oil; 0.5 whole lemon; 2 cloves garlic; 1 tsp fresh rosemary; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

One-Pan Lemon Herb Roasted Chicken

Tender chicken breast and crisp baby potatoes roasted on a single sheet pan with fragrant rosemary and a bright lemon zest.

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NUTRITION

Protein

45.9g

Fat

19.1g

Carbs

40.3g

SERVINGS

1 serving

INGREDIENTS

4.25 oz chicken breast

1 cup baby potatoes

1 cup asparagus

1 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

1 tsp fresh rosemary

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 rimmed baking sheet 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 baking sheet.
4
Mince the garlic cloves and finely chop the fresh rosemary leaves.
5
Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the minced garlic, chopped rosemary, sea salt, and black pepper.
6
Squeeze the juice from the half lemon over the entire tray, then place the remaining lemon rind on the pan to infuse more citrus aroma while roasting.
7
Toss the potatoes and asparagus with tongs to ensure they are well-coated in the oil and seasonings, and flip the chicken to coat both sides.
8
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.