Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Boneless skinless chicken breast; 1 cup Asparagus spears; 0.5 cup Baby potatoes; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder; 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

Oven-roasted chicken breast seasoned with zesty lemon and fresh herbs, served alongside crisp-tender asparagus and golden baby potatoes.

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NUTRITION

Protein

53.5g

Fat

20.2g

Carbs

23.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless skinless chicken breast

1 cup Asparagus spears

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
2
Halve the baby potatoes and trim the tough ends from the asparagus spears.
3
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
4
Arrange the chicken breast, potatoes, and asparagus on the prepared sheet pan in a single layer.
5
Brush the herb mixture over the chicken and toss the vegetables until they are evenly coated.
6
Bake for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
7
Allow the chicken to rest for five minutes before serving to ensure a moist and tender result.