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 chicken breast; 1 tbsp olive oil; 1 bunch asparagus; 3 oz baby potatoes; 1 whole lemon; 2 cloves 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 with fragrant rosemary and lemon slices, served alongside crisp-tender asparagus and golden baby potatoes for a vibrant, satisfying meal.

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NUTRITION

Protein

56.1g

Fat

20.1g

Carbs

34.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 bunch asparagus

3 oz baby potatoes

1 whole lemon

2 cloves 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.
2
Halve the baby potatoes and trim the woody ends off the asparagus spears.
3
Place the chicken breast, potatoes, and asparagus on the prepared sheet pan.
4
Mince the garlic and thinly slice half of the lemon into rounds.
5
Drizzle the chicken and vegetables with olive oil, then sprinkle with rosemary, thyme, salt, and pepper.
6
Toss the vegetables to coat evenly and rub the seasoning into both sides of the chicken.
7
Arrange the lemon slices over the chicken and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F.
8
Squeeze the juice from the remaining lemon half over the roasted vegetables before serving warm.