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

Chicken breast and baby potatoes roasted until golden and crispy, paired with tender asparagus and bright, zesty lemon herbs.

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NUTRITION

469kcal
Protein
49.7g
Fat
19.8g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Baby potatoes

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh 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 baking sheet with parchment paper.

  • 2

    Halve the baby potatoes and trim the woody ends off the asparagus spears.

  • 3

    In a large bowl, toss the chicken breast, halved potatoes, minced garlic, rosemary, and thyme with the olive oil, salt, and pepper.

  • 4

    Spread the chicken and potatoes onto the prepared baking sheet in a single layer, leaving room for the asparagus later.

  • 5

    Roast for 15 minutes, then remove the pan and add the asparagus spears to the empty space.

  • 6

    Squeeze the juice of half a lemon over the chicken and vegetables, then return to the oven for 10-12 minutes until the chicken is cooked through and potatoes are 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

Chicken breast and baby potatoes roasted until golden and crispy, paired with tender asparagus and bright, zesty lemon herbs.

NUTRITION

469kcal
Protein
49.7g
Fat
19.8g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Baby potatoes

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Halve the baby potatoes and trim the woody ends off the asparagus spears.

  • 3

    In a large bowl, toss the chicken breast, halved potatoes, minced garlic, rosemary, and thyme with the olive oil, salt, and pepper.

  • 4

    Spread the chicken and potatoes onto the prepared baking sheet in a single layer, leaving room for the asparagus later.

  • 5

    Roast for 15 minutes, then remove the pan and add the asparagus spears to the empty space.

  • 6

    Squeeze the juice of half a lemon over the chicken and vegetables, then return to the oven for 10-12 minutes until the chicken is cooked through and potatoes are tender.