Lemon Herb Roasted Chicken and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Roasted Chicken and Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Asparagus

Succulent chicken breast and crisp asparagus roasted with aromatic rosemary and bright lemon for a zesty, sheet-pan dinner that is effortlessly light.

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NUTRITION

469kcal
Protein
50.5g
Fat
24.3g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 bunch asparagus

1.25 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and place the spears on one side of the baking sheet.

  • 3

    Place the chicken breast on the other side of the pan; if the breast is very thick, slice it horizontally into even cutlets to ensure even cooking.

  • 4

    Mince the garlic and finely chop the fresh rosemary and thyme leaves.

  • 5

    Drizzle the olive oil over the chicken and asparagus, then sprinkle with the minced garlic, chopped herbs, sea salt, and black pepper.

  • 6

    Squeeze the juice of half a lemon over everything and toss the asparagus gently to coat, ensuring the chicken is well-seasoned on both sides.

  • 7

    Roast in the center of the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.

  • 8

    Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

Lemon Herb Roasted Chicken and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Roasted Chicken and Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Asparagus

Succulent chicken breast and crisp asparagus roasted with aromatic rosemary and bright lemon for a zesty, sheet-pan dinner that is effortlessly light.

NUTRITION

469kcal
Protein
50.5g
Fat
24.3g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 bunch asparagus

1.25 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and place the spears on one side of the baking sheet.

  • 3

    Place the chicken breast on the other side of the pan; if the breast is very thick, slice it horizontally into even cutlets to ensure even cooking.

  • 4

    Mince the garlic and finely chop the fresh rosemary and thyme leaves.

  • 5

    Drizzle the olive oil over the chicken and asparagus, then sprinkle with the minced garlic, chopped herbs, sea salt, and black pepper.

  • 6

    Squeeze the juice of half a lemon over everything and toss the asparagus gently to coat, ensuring the chicken is well-seasoned on both sides.

  • 7

    Roast in the center of the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.

  • 8

    Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.