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

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

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NUTRITION

501kcal
Protein
54.9g
Fat
20.4g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup baby potatoes

0.5 whole lemon

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

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

  • 2

    Halve the baby potatoes and trim the tough ends from the asparagus spears.

  • 3

    Place the chicken breast, halved potatoes, and asparagus on the prepared baking sheet.

  • 4

    In a small bowl, whisk together the olive oil, juice from the lemon, minced garlic, rosemary, thyme, salt, and pepper.

  • 5

    Pour the lemon-herb mixture over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.

  • 6

    Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are golden and tender.

  • 7

    Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve with the roasted vegetables.

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

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

NUTRITION

501kcal
Protein
54.9g
Fat
20.4g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup baby potatoes

0.5 whole lemon

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

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

  • 2

    Halve the baby potatoes and trim the tough ends from the asparagus spears.

  • 3

    Place the chicken breast, halved potatoes, and asparagus on the prepared baking sheet.

  • 4

    In a small bowl, whisk together the olive oil, juice from the lemon, minced garlic, rosemary, thyme, salt, and pepper.

  • 5

    Pour the lemon-herb mixture over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.

  • 6

    Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are golden and tender.

  • 7

    Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve with the roasted vegetables.