Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 cup asparagus; 0.5 cup baby potatoes; 1 tbsp extra virgin olive oil; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 whole lemon

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

Sheet-pan chicken breast roasted with crisp asparagus and tender baby potatoes, finished with a bright and zesty lemon-garlic herb drizzle.

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NUTRITION

Protein

58.3g

Fat

20.9g

Carbs

24.9g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Halve the baby potatoes and trim the tough, woody ends off the asparagus spears.
3
Place the chicken breast, halved potatoes, and asparagus on the prepared sheet pan in a single layer.
4
In a small glass bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, sea salt, black pepper, and the juice from the lemon half.
5
Drizzle the lemon-herb oil over the chicken and vegetables, using your hands or tongs to toss everything until evenly coated.
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 golden and fork-tender.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.
8
Serve immediately, garnished with additional fresh lemon zest if desired.