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; 4 oz baby potatoes; 1 cup asparagus; 1 tbsp olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 1 clove garlic; 0.5 tsp dried thyme; 0.5 tsp dried rosemary; 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 a bright lemon-herb glaze, served on a plate with crisp-tender asparagus and golden baby potatoes for a savory and nourishing meal.

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NUTRITION

Protein

37.5g

Fat

17.8g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

4 oz baby potatoes

1 cup asparagus

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and pepper to create the marinade.
3
Place the chicken breast and halved baby potatoes on the sheet pan. Drizzle with two-thirds of the marinade and toss to coat evenly.
4
Roast in the oven for 15 minutes.
5
Remove the pan from the oven and add the trimmed asparagus. Drizzle the remaining marinade over the asparagus and toss lightly.
6
Return the pan to the oven and roast for another 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
7
Let the chicken rest for 5 minutes before slicing. Serve the chicken alongside the roasted potatoes and asparagus.