Name: Lemon Herb Roasted Chicken and Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 medium Yukon Gold potato; 0.5 tbsp Extra virgin olive oil; 1 cup Fresh asparagus; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh lemon juice; 1 tsp Fresh parsley

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 and Potatoes

Sheet-pan chicken and Yukon Gold potatoes roasted with aromatic herbs and fresh lemon for a bright, zesty finish that perfectly complements the golden, crispy edges.

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NUTRITION

Protein

52.2g

Fat

13.4g

Carbs

48.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 medium Yukon Gold potato

0.5 tbsp Extra virgin olive oil

1 cup Fresh asparagus

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

1 tsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Dice the Yukon Gold potato into 1/2-inch cubes and trim the woody ends off the fresh asparagus spears.
3
Place the chicken breast, cubed potatoes, and asparagus on the prepared sheet pan in a single layer.
4
Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with dried oregano, garlic powder, sea salt, and black pepper.
5
Toss the ingredients with your hands or tongs until everything is well-coated in the oil and spices.
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 tender and browned.
7
Remove from the oven and immediately drizzle with fresh lemon juice and garnish with chopped fresh parsley before serving.