Name: Lemon-Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 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 tbsp Fresh lemon juice; 1 clove Garlic; 0.5 tsp Dried oregano; 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

Pan-seared and oven-finished chicken breast served with crisp-tender asparagus and golden baby potatoes infused with a bright, zesty lemon-herb glaze.

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NUTRITION

Protein

53.2g

Fat

20.2g

Carbs

21.6g

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 tbsp Fresh lemon juice

1 clove Garlic

0.5 tsp Dried oregano

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 baking sheet with parchment paper for easy cleanup.
2
Halve the baby potatoes and trim the woody ends off the asparagus spears.
3
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
4
Heat an oven-safe skillet over medium-high heat and sear the chicken breast for 3 minutes per side until a golden crust forms.
5
Arrange the potatoes and asparagus around the chicken in the skillet, then drizzle the lemon-herb mixture evenly over all components.
6
Transfer the skillet to the oven and roast for 15-18 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.