Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Asparagus; 0.5 cup Baby potatoes; 0.75 tbsp Olive oil; 1 tbsp 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

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

Tender chicken breast roasted to a golden brown with zesty lemon and fragrant herbs, served alongside crisp-tender asparagus and buttery baby potatoes.

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NUTRITION

Protein

48.6g

Fat

16.1g

Carbs

23.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Baby potatoes

0.75 tbsp Olive oil

1 tbsp 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 your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Wash and halve the baby potatoes, and snap off the woody ends of the asparagus spears.
3
In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, sea salt, and black pepper.
4
Place the chicken breast, halved potatoes, and asparagus on the prepared sheet pan in a single layer.
5
Drizzle the lemon-herb marinade over the chicken and vegetables, using your hands or a brush to ensure everything is evenly 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 golden and fork-tender.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the juices locked in.