Lemon Herb Roasted Chicken with Asparagus

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

Lemon Herb Roasted Chicken with Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Asparagus

Chicken breast and tender asparagus roasted with zesty lemon and aromatic herbs for a vibrant, golden-brown finish that bursts with fresh citrus flavor.

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NUTRITION

402kcal
Protein
42.6g
Fat
12.1g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 cup asparagus

4 oz baby potatoes

0.5 tbsp olive oil

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 whole lemon

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

    Place chicken breast, potatoes, and asparagus on the sheet and drizzle with olive oil.

  • 4

    Mince the garlic, rosemary, and thyme, then sprinkle over the chicken and vegetables with salt and pepper.

  • 5

    Slice half the lemon into thin rounds and place them on top of the chicken and asparagus.

  • 6

    Roast for 22 minutes until the chicken reaches an internal temperature of 165°F and potatoes are fork-tender.

  • 7

    Squeeze the juice from the remaining lemon half over the dish before serving for a bright, clean finish.

Lemon Herb Roasted Chicken with Asparagus

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

Lemon Herb Roasted Chicken with Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Asparagus

Chicken breast and tender asparagus roasted with zesty lemon and aromatic herbs for a vibrant, golden-brown finish that bursts with fresh citrus flavor.

NUTRITION

402kcal
Protein
42.6g
Fat
12.1g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 cup asparagus

4 oz baby potatoes

0.5 tbsp olive oil

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

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

    Place chicken breast, potatoes, and asparagus on the sheet and drizzle with olive oil.

  • 4

    Mince the garlic, rosemary, and thyme, then sprinkle over the chicken and vegetables with salt and pepper.

  • 5

    Slice half the lemon into thin rounds and place them on top of the chicken and asparagus.

  • 6

    Roast for 22 minutes until the chicken reaches an internal temperature of 165°F and potatoes are fork-tender.

  • 7

    Squeeze the juice from the remaining lemon half over the dish before serving for a bright, clean finish.