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 zesty lemon and fragrant herbs, served alongside vibrant asparagus spears for a crisp and refreshing finish.

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NUTRITION

513kcal
Protein
53.7g
Fat
27.6g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1.5 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, sea salt, and black pepper.

  • 3

    Place the chicken breast on one side of the prepared sheet pan and arrange the asparagus and cherry tomatoes on the other side.

  • 4

    Pour the lemon-herb oil mixture over the chicken and vegetables, using your hands or a brush to ensure everything is thoroughly coated.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 6

    Remove from the oven and allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.

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 zesty lemon and fragrant herbs, served alongside vibrant asparagus spears for a crisp and refreshing finish.

NUTRITION

513kcal
Protein
53.7g
Fat
27.6g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1.5 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, sea salt, and black pepper.

  • 3

    Place the chicken breast on one side of the prepared sheet pan and arrange the asparagus and cherry tomatoes on the other side.

  • 4

    Pour the lemon-herb oil mixture over the chicken and vegetables, using your hands or a brush to ensure everything is thoroughly coated.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 6

    Remove from the oven and allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.