Sheet Pan Lemon Herb Roasted Chicken with Crispy Asparagus and Sweet Potatoes

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

Sheet Pan Lemon Herb Roasted Chicken with Crispy Asparagus and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken with Crispy Asparagus and Sweet Potatoes

A vibrant, one-pan meal that pairs lean, juicy chicken breast with tender, crispy asparagus and naturally sweet roasted potatoes, all elevated by zesty lemon and fragrant herbs. This dish offers a delightful balance of textures and flavors, perfect for a wholesome dinner.

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NUTRITION

347kcal
Protein
39.2g
Fat
8.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

6 Asparagus Spears (90g)

1/2 medium Sweet Potato (100g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine olive oil, lemon juice, chopped rosemary, thyme, and minced garlic. Season with a pinch of salt and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush half of the lemon-herb mixture on the chicken.

  • 4

    Cut the sweet potato into 1/2-inch cubes and arrange around the chicken. Trim the asparagus and add them to the pan with the sweet potato.

  • 5

    Drizzle the remaining herb mixture over the vegetables. Toss the asparagus and sweet potatoes gently to evenly coat them.

  • 6

    Season the vegetables with a little salt and pepper.

  • 7

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

  • 8

    Remove from oven and let rest for 5 minutes before serving.

Sheet Pan Lemon Herb Roasted Chicken with Crispy Asparagus and Sweet Potatoes

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

Sheet Pan Lemon Herb Roasted Chicken with Crispy Asparagus and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken with Crispy Asparagus and Sweet Potatoes

A vibrant, one-pan meal that pairs lean, juicy chicken breast with tender, crispy asparagus and naturally sweet roasted potatoes, all elevated by zesty lemon and fragrant herbs. This dish offers a delightful balance of textures and flavors, perfect for a wholesome dinner.

NUTRITION

347kcal
Protein
39.2g
Fat
8.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

6 Asparagus Spears (90g)

1/2 medium Sweet Potato (100g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine olive oil, lemon juice, chopped rosemary, thyme, and minced garlic. Season with a pinch of salt and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush half of the lemon-herb mixture on the chicken.

  • 4

    Cut the sweet potato into 1/2-inch cubes and arrange around the chicken. Trim the asparagus and add them to the pan with the sweet potato.

  • 5

    Drizzle the remaining herb mixture over the vegetables. Toss the asparagus and sweet potatoes gently to evenly coat them.

  • 6

    Season the vegetables with a little salt and pepper.

  • 7

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

  • 8

    Remove from oven and let rest for 5 minutes before serving.