Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.25 oz chicken breast; 1 cup asparagus; 4 oz baby potatoes; 1 tbsp extra virgin olive oil; 1 tbsp fresh rosemary; 2 cloves garlic; 0.5 whole lemon; 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 aromatic rosemary and bright lemon, served alongside crisp-tender asparagus and golden baby potatoes for a vibrant, wholesome meal.

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NUTRITION

Protein

45.0g

Fat

19.4g

Carbs

36.0g

SERVINGS

1 serving

INGREDIENTS

4.25 oz chicken breast

1 cup asparagus

4 oz baby potatoes

1 tbsp extra virgin olive oil

1 tbsp fresh rosemary

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 (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Halve the baby potatoes and trim the woody ends off the asparagus spears.
3
In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, sea salt, and black pepper.
4
Place the chicken breast and halved potatoes on the baking sheet, then drizzle with two-thirds of the herb oil mixture, tossing the potatoes to coat.
5
Roast the chicken and potatoes for 12 minutes.
6
Remove the pan from the oven, add the asparagus to the empty spaces, and drizzle with the remaining herb oil.
7
Squeeze the juice of half a lemon over the chicken and vegetables, then place the lemon half on the tray for extra aroma.
8
Return to the oven and roast for another 10-15 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.