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; 1 small Sweet potato; 0.75 tbsp Extra virgin olive oil; 0.5 whole Lemon; 1 tsp Dried rosemary; 0.5 tsp Garlic powder; 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 zesty lemon and aromatic rosemary, served alongside crisp-tender asparagus and caramelized sweet potato wedges.

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NUTRITION

Protein

55.2g

Fat

16.6g

Carbs

45.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

1 small Sweet potato

0.75 tbsp Extra virgin olive oil

0.5 whole Lemon

1 tsp Dried rosemary

0.5 tsp Garlic powder

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 baking sheet with parchment paper.
2
Peel the sweet potato and cut it into 1-inch wedges, then place them on one side of the baking sheet.
3
Pat the chicken breast dry and place it on the center of the sheet, then trim the woody ends off the asparagus and set the spears aside.
4
Whisk the olive oil, rosemary, garlic powder, salt, and pepper in a small bowl, then drizzle half over the chicken and potatoes.
5
Roast the chicken and potatoes for 15 minutes, then remove the sheet to add the asparagus and the remaining oil mixture.
6
Squeeze the lemon juice over the entire tray and roast for another 10-12 minutes until the chicken reaches 165°F and the veggies are tender.
7
Let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in.