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

Oven-roasted chicken breast and crisp asparagus spears infused with fragrant rosemary and a bright, zesty lemon finish.

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NUTRITION

469kcal
Protein
50.2g
Fat
16.7g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

4 oz baby potatoes

0.75 tbsp extra virgin olive oil

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

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 and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Wash and halve the baby potatoes, then trim the tough, woody ends off the asparagus spears.

  • 3

    Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.

  • 4

    In a large mixing bowl, combine the chicken breast, halved potatoes, and asparagus with the olive oil, minced garlic, herbs, salt, and pepper.

  • 5

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

  • 6

    Roast the chicken and potatoes for 15 minutes, then remove the pan and add the asparagus to the tray.

  • 7

    Squeeze the juice of the half lemon over the chicken and vegetables before returning the pan to the oven for another 10 to 12 minutes until the chicken is cooked through and the potatoes are golden.

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

Oven-roasted chicken breast and crisp asparagus spears infused with fragrant rosemary and a bright, zesty lemon finish.

NUTRITION

469kcal
Protein
50.2g
Fat
16.7g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

4 oz baby potatoes

0.75 tbsp extra virgin olive oil

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

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

  • 2

    Wash and halve the baby potatoes, then trim the tough, woody ends off the asparagus spears.

  • 3

    Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.

  • 4

    In a large mixing bowl, combine the chicken breast, halved potatoes, and asparagus with the olive oil, minced garlic, herbs, salt, and pepper.

  • 5

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

  • 6

    Roast the chicken and potatoes for 15 minutes, then remove the pan and add the asparagus to the tray.

  • 7

    Squeeze the juice of the half lemon over the chicken and vegetables before returning the pan to the oven for another 10 to 12 minutes until the chicken is cooked through and the potatoes are golden.