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

Tender chicken breast roasted with zesty lemon and fragrant rosemary, served alongside crisp-tender asparagus and golden baby potatoes.

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NUTRITION

481kcal
Protein
50.1g
Fat
19.9g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

3 oz baby potatoes

1 tbsp olive oil

0.5 whole lemon

2 cloves garlic

0.5 tsp dried rosemary

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.

  • 2

    Halve the baby potatoes and trim the tough, woody ends off the asparagus spears.

  • 3

    Place the chicken breast, halved potatoes, and trimmed asparagus onto the prepared baking sheet.

  • 4

    In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, sea salt, and black pepper.

  • 5

    Drizzle the herb oil mixture over the chicken and vegetables, tossing them thoroughly to ensure an even coating.

  • 6

    Thinly slice the lemon half and layer the rounds directly on top of the chicken and asparagus for maximum flavor infusion.

  • 7

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

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

Tender chicken breast roasted with zesty lemon and fragrant rosemary, served alongside crisp-tender asparagus and golden baby potatoes.

NUTRITION

481kcal
Protein
50.1g
Fat
19.9g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

3 oz baby potatoes

1 tbsp olive oil

0.5 whole lemon

2 cloves garlic

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

  • 2

    Halve the baby potatoes and trim the tough, woody ends off the asparagus spears.

  • 3

    Place the chicken breast, halved potatoes, and trimmed asparagus onto the prepared baking sheet.

  • 4

    In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, sea salt, and black pepper.

  • 5

    Drizzle the herb oil mixture over the chicken and vegetables, tossing them thoroughly to ensure an even coating.

  • 6

    Thinly slice the lemon half and layer the rounds directly on top of the chicken and asparagus for maximum flavor infusion.

  • 7

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.