Lemon Herb Roasted Chicken and Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Roasted Chicken and Potatoes

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Potatoes

Tender chicken breast and golden potatoes roasted with fragrant rosemary and zesty lemon for a bright, citrusy finish.

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NUTRITION

545kcal
Protein
52.1g
Fat
19.6g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium Yukon gold potato

1 tbsp extra virgin olive oil

1 cup asparagus spears

1 tbsp fresh rosemary

1 clove garlic

0.5 medium lemon

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Scrub the potato and cut it into 1/2-inch cubes, then mince the garlic and finely chop the fresh rosemary.

  • 3

    Place the potato cubes on the baking sheet and toss with half of the olive oil, sea salt, and black pepper.

  • 4

    Roast the potatoes for 15 minutes, then remove the tray and slide the potatoes to one side.

  • 5

    Place the chicken breast and trimmed asparagus on the other side of the tray.

  • 6

    Drizzle the remaining oil over the chicken and vegetables, then sprinkle with the garlic, rosemary, and juice from the lemon.

  • 7

    Place the lemon halves on the tray and roast for an additional 18-20 minutes until the chicken is cooked through and the potatoes are golden brown.

Lemon Herb Roasted Chicken and Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Roasted Chicken and Potatoes

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Potatoes

Tender chicken breast and golden potatoes roasted with fragrant rosemary and zesty lemon for a bright, citrusy finish.

NUTRITION

545kcal
Protein
52.1g
Fat
19.6g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium Yukon gold potato

1 tbsp extra virgin olive oil

1 cup asparagus spears

1 tbsp fresh rosemary

1 clove garlic

0.5 medium lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Scrub the potato and cut it into 1/2-inch cubes, then mince the garlic and finely chop the fresh rosemary.

  • 3

    Place the potato cubes on the baking sheet and toss with half of the olive oil, sea salt, and black pepper.

  • 4

    Roast the potatoes for 15 minutes, then remove the tray and slide the potatoes to one side.

  • 5

    Place the chicken breast and trimmed asparagus on the other side of the tray.

  • 6

    Drizzle the remaining oil over the chicken and vegetables, then sprinkle with the garlic, rosemary, and juice from the lemon.

  • 7

    Place the lemon halves on the tray and roast for an additional 18-20 minutes until the chicken is cooked through and the potatoes are golden brown.