Lemon Herb Roasted Chicken

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

Lemon Herb Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken

Tender chicken breast roasted with zesty lemon and fragrant rosemary, served alongside crispy gold potatoes and snap-fresh asparagus.

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NUTRITION

536kcal
Protein
55.2g
Fat
20.3g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

5 oz Baby gold potatoes

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Fresh rosemary

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 sheet pan with parchment paper for easy cleanup.

  • 2

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

  • 3

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

  • 4

    Place the chicken breast, halved potatoes, and trimmed asparagus onto the prepared sheet pan in a single layer.

  • 5

    Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing the produce and coating the chicken thoroughly to ensure maximum flavor.

  • 6

    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 and golden.

Lemon Herb Roasted Chicken

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

Lemon Herb Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken

Tender chicken breast roasted with zesty lemon and fragrant rosemary, served alongside crispy gold potatoes and snap-fresh asparagus.

NUTRITION

536kcal
Protein
55.2g
Fat
20.3g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

5 oz Baby gold potatoes

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

  • 2

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

  • 3

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

  • 4

    Place the chicken breast, halved potatoes, and trimmed asparagus onto the prepared sheet pan in a single layer.

  • 5

    Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing the produce and coating the chicken thoroughly to ensure maximum flavor.

  • 6

    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 and golden.