Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1.5 cup Asparagus spears; 0.5 cup Baby potatoes; 1 tbsp Extra virgin olive oil; 0.5 whole Lemon; 2 clove Garlic; 1 tsp Fresh rosemary; 1 tsp Fresh 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.

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NUTRITION

Protein

51.8g

Fat

19.6g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cup Asparagus spears

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

0.5 whole Lemon

2 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

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 sheet pan with parchment paper for easy cleanup.
2
Halve the baby potatoes and snap the woody ends off the asparagus spears.
3
Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.
4
In a mixing bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.
5
Add the chicken breast and halved potatoes to the bowl, tossing thoroughly to coat every piece in the herb oil.
6
Transfer the chicken and potatoes to the prepared sheet pan, placing thin lemon slices directly on top of the chicken.
7
Roast for 15 minutes, then remove the pan to add the asparagus spears, tossing them in the residual herb oil on the pan.
8
Return the pan to the oven for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.