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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Sweet Potatoes

Enjoy this vibrant sheet pan dinner featuring tender lemon herb chicken served alongside perfectly roasted asparagus and sweet potatoes. The citrusy marinade and fresh herbs shine through every bite, making it a delightful and balanced meal that’s perfect for dinner.

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NUTRITION

406kcal
Protein
35.2g
Fat
18g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

3/4 medium Sweet Potato (approx. 100g)

6 Asparagus Spears

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your sheet pan in the oven to 400°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, mixed dried herbs, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush half of the marinade over it.

  • 4

    Cut the sweet potato into cubes and trim the asparagus; arrange them around the chicken on the pan.

  • 5

    Drizzle the remaining marinade over the vegetables, ensuring they are lightly coated.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized at the edges.

  • 7

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

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Sweet Potatoes

Enjoy this vibrant sheet pan dinner featuring tender lemon herb chicken served alongside perfectly roasted asparagus and sweet potatoes. The citrusy marinade and fresh herbs shine through every bite, making it a delightful and balanced meal that’s perfect for dinner.

NUTRITION

406kcal
Protein
35.2g
Fat
18g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

3/4 medium Sweet Potato (approx. 100g)

6 Asparagus Spears

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your sheet pan in the oven to 400°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, mixed dried herbs, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush half of the marinade over it.

  • 4

    Cut the sweet potato into cubes and trim the asparagus; arrange them around the chicken on the pan.

  • 5

    Drizzle the remaining marinade over the vegetables, ensuring they are lightly coated.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized at the edges.

  • 7

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