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; 0.5 cup Baby potatoes; 1 tbsp Olive oil; 0.5 whole Lemon; 2 cloves Garlic; 1 tsp Fresh rosemary; 1 tsp Fresh 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

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

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NUTRITION

Protein

53.8g

Fat

19.7g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

0.5 cup Baby potatoes

1 tbsp Olive oil

0.5 whole Lemon

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Pat the chicken breast dry with paper towels and season both sides with sea salt and black pepper.
3
Halve the baby potatoes and trim the woody ends off the asparagus spears.
4
In a large bowl, toss the potatoes and chicken with the olive oil, minced garlic, fresh rosemary, and fresh thyme until well coated.
5
Place the chicken and potatoes on the baking sheet, arranging thin slices of lemon over the top of the chicken.
6
Roast for 15 minutes, then remove the sheet briefly to add the asparagus to the remaining space.
7
Return to the oven and roast for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.
8
Let the chicken rest for 5 minutes before serving to ensure maximum juiciness.