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 with zesty lemon and fresh rosemary alongside crisp-tender asparagus and golden baby potatoes.

Try 7 days free, then $12.99 / mo.

NUTRITION

515kcal
Protein
50.1g
Fat
20.2g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 cup baby potatoes

1 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Slice the baby potatoes in half and trim the woody, tough ends from the asparagus spears.

  • 3

    Place the chicken breast, halved potatoes, and asparagus onto the prepared sheet pan in a single layer.

  • 4

    Drizzle the extra virgin olive oil over the chicken and vegetables, then squeeze the juice of the lemon half over everything.

  • 5

    Sprinkle the minced garlic, finely chopped fresh rosemary, sea salt, and black pepper evenly across the pan.

  • 6

    Toss the vegetables and chicken with your hands or tongs until every piece is thoroughly coated in the oil and seasonings.

  • 7

    Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are beautifully golden and fork-tender.

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 with zesty lemon and fresh rosemary alongside crisp-tender asparagus and golden baby potatoes.

NUTRITION

515kcal
Protein
50.1g
Fat
20.2g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 cup baby potatoes

1 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Slice the baby potatoes in half and trim the woody, tough ends from the asparagus spears.

  • 3

    Place the chicken breast, halved potatoes, and asparagus onto the prepared sheet pan in a single layer.

  • 4

    Drizzle the extra virgin olive oil over the chicken and vegetables, then squeeze the juice of the lemon half over everything.

  • 5

    Sprinkle the minced garlic, finely chopped fresh rosemary, sea salt, and black pepper evenly across the pan.

  • 6

    Toss the vegetables and chicken with your hands or tongs until every piece is thoroughly coated in the oil and seasonings.

  • 7

    Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are beautifully golden and fork-tender.