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 fresh rosemary, served alongside crisp-tender asparagus and golden baby potatoes for a vibrant, wholesome meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

481kcal
Protein
49.4g
Fat
19.1g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

4 oz baby potatoes

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp fresh rosemary

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Halve the baby potatoes and trim the woody ends off the asparagus.

  • 3

    Mince the garlic and finely chop the fresh rosemary.

  • 4

    In a large bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, sea salt, and black pepper.

  • 5

    Place the chicken breast, potatoes, and asparagus on a parchment-lined sheet pan.

  • 6

    Drizzle the lemon-herb oil over the chicken and vegetables, tossing to coat evenly.

  • 7

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

  • 8

    Let the chicken rest for 5 minutes before slicing and serving.

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 fresh rosemary, served alongside crisp-tender asparagus and golden baby potatoes for a vibrant, wholesome meal.

NUTRITION

481kcal
Protein
49.4g
Fat
19.1g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

4 oz baby potatoes

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp fresh rosemary

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Halve the baby potatoes and trim the woody ends off the asparagus.

  • 3

    Mince the garlic and finely chop the fresh rosemary.

  • 4

    In a large bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, sea salt, and black pepper.

  • 5

    Place the chicken breast, potatoes, and asparagus on a parchment-lined sheet pan.

  • 6

    Drizzle the lemon-herb oil over the chicken and vegetables, tossing to coat evenly.

  • 7

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

  • 8

    Let the chicken rest for 5 minutes before slicing and serving.