Lemon Herb Roasted Chicken

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

Lemon Herb Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken

Tender chicken breast roasted with fragrant rosemary and zesty lemon, served alongside a colorful medley of crisp-tender vegetables and golden baby potatoes.

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NUTRITION

529kcal
Protein
51.5g
Fat
20.0g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

4 oz Baby potatoes

1 cup Asparagus spears

0.5 cup Carrots

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

2 cloves Garlic

0.5 whole Lemon

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.

  • 2

    Halve the baby potatoes and slice the carrots into rounds; toss them on the pan with half of the olive oil, sea salt, and black pepper.

  • 3

    Roast the potatoes and carrots for 15 minutes.

  • 4

    While the vegetables roast, whisk together the remaining olive oil, lemon juice, minced garlic, rosemary, and thyme in a small bowl.

  • 5

    Pat the chicken breast dry and coat it thoroughly with the lemon-herb mixture.

  • 6

    Move the roasted vegetables to one side of the pan, then add the chicken and the trimmed asparagus spears to the empty space.

  • 7

    Return the pan to the oven and roast for an additional 15-20 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

Lemon Herb Roasted Chicken

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

Lemon Herb Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken

Tender chicken breast roasted with fragrant rosemary and zesty lemon, served alongside a colorful medley of crisp-tender vegetables and golden baby potatoes.

NUTRITION

529kcal
Protein
51.5g
Fat
20.0g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

4 oz Baby potatoes

1 cup Asparagus spears

0.5 cup Carrots

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

2 cloves Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper.

  • 2

    Halve the baby potatoes and slice the carrots into rounds; toss them on the pan with half of the olive oil, sea salt, and black pepper.

  • 3

    Roast the potatoes and carrots for 15 minutes.

  • 4

    While the vegetables roast, whisk together the remaining olive oil, lemon juice, minced garlic, rosemary, and thyme in a small bowl.

  • 5

    Pat the chicken breast dry and coat it thoroughly with the lemon-herb mixture.

  • 6

    Move the roasted vegetables to one side of the pan, then add the chicken and the trimmed asparagus spears to the empty space.

  • 7

    Return the pan to the oven and roast for an additional 15-20 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.