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 Chicken breast; 1 cup Asparagus; 4 oz Baby potatoes; 1 tbsp Olive oil; 1 tbsp Lemon juice; 2 cloves Garlic; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 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

Roasted chicken breast seasoned with fragrant rosemary and zesty lemon, served alongside tender asparagus and crisp baby potatoes for a bright, savory finish.

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NUTRITION

Protein

55.5g

Fat

20.5g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

4 oz Baby potatoes

1 tbsp Olive oil

1 tbsp Lemon juice

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Halve the baby potatoes and trim the woody ends off the asparagus spears.
3
In a small bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, and thyme.
4
Place the chicken breast, potatoes, and asparagus on the baking sheet in separate sections.
5
Drizzle the herb-lemon oil over the chicken and vegetables, then season everything with sea salt and black pepper.
6
Toss the vegetables to coat and flip the chicken to ensure it is evenly covered in the marinade.
7
Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
8
Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.