Lemon Herb Roasted Chicken with Peas

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

Lemon Herb Roasted Chicken with Peas

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Peas

Tender chicken breast roasted with zesty lemon and fragrant thyme, served alongside vibrant green peas and crisp asparagus for a bright, citrusy finish.

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NUTRITION

496kcal
Protein
57.3g
Fat
20.6g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup green peas

1 cup asparagus

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PREPARATION

  • 1

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

  • 2

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried thyme, sea salt, and black pepper.

  • 3

    Place the chicken breast on one side of the prepared baking sheet and brush both sides generously with half of the lemon-herb marinade.

  • 4

    Trim the woody ends off the asparagus and place them on the other side of the baking sheet along with the green peas.

  • 5

    Drizzle the remaining marinade over the asparagus and peas, tossing them gently to ensure they are evenly coated.

  • 6

    Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately alongside the roasted vegetables.

Lemon Herb Roasted Chicken with Peas

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

Lemon Herb Roasted Chicken with Peas

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Peas

Tender chicken breast roasted with zesty lemon and fragrant thyme, served alongside vibrant green peas and crisp asparagus for a bright, citrusy finish.

NUTRITION

496kcal
Protein
57.3g
Fat
20.6g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup green peas

1 cup asparagus

PREPARATION

  • 1

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

  • 2

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried thyme, sea salt, and black pepper.

  • 3

    Place the chicken breast on one side of the prepared baking sheet and brush both sides generously with half of the lemon-herb marinade.

  • 4

    Trim the woody ends off the asparagus and place them on the other side of the baking sheet along with the green peas.

  • 5

    Drizzle the remaining marinade over the asparagus and peas, tossing them gently to ensure they are evenly coated.

  • 6

    Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately alongside the roasted vegetables.