Sheet Pan Lemon Herb Roasted Chicken and Crispy Asparagus

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Asparagus

Savor the vibrant flavors of tender, lemon-herb marinated chicken paired with crispy, perfectly roasted asparagus. This balanced dish brings together juicy chicken, bright citrus notes, and freshly roasted veggies for a delightful, satisfying meal that lights up your taste buds and fuels your body.

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NUTRITION

341kcal
Protein
47.6g
Fat
12.5g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Asparagus (134g)

1/2 tbsp Olive Oil (6.8g)

1 tbsp Lemon Juice (15g)

1 tsp Garlic Powder (3g)

1 tsp Dried Thyme (1g)

1 tsp Dried Rosemary (0.5g)

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, garlic powder, dried thyme, dried rosemary, a pinch of salt, and black pepper to make the marinade.

  • 3

    Place the chicken breast and trimmed asparagus on a sheet pan. Drizzle the marinade evenly over the chicken and asparagus, ensuring everything is well coated.

  • 4

    Arrange the asparagus around the chicken to ensure even roasting.

  • 5

    Roast in the oven for 18-22 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the asparagus is tender and slightly crispy.

  • 6

    Remove from the oven, let rest a few minutes, and serve warm.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Asparagus

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Asparagus

Savor the vibrant flavors of tender, lemon-herb marinated chicken paired with crispy, perfectly roasted asparagus. This balanced dish brings together juicy chicken, bright citrus notes, and freshly roasted veggies for a delightful, satisfying meal that lights up your taste buds and fuels your body.

NUTRITION

341kcal
Protein
47.6g
Fat
12.5g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Asparagus (134g)

1/2 tbsp Olive Oil (6.8g)

1 tbsp Lemon Juice (15g)

1 tsp Garlic Powder (3g)

1 tsp Dried Thyme (1g)

1 tsp Dried Rosemary (0.5g)

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, garlic powder, dried thyme, dried rosemary, a pinch of salt, and black pepper to make the marinade.

  • 3

    Place the chicken breast and trimmed asparagus on a sheet pan. Drizzle the marinade evenly over the chicken and asparagus, ensuring everything is well coated.

  • 4

    Arrange the asparagus around the chicken to ensure even roasting.

  • 5

    Roast in the oven for 18-22 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the asparagus is tender and slightly crispy.

  • 6

    Remove from the oven, let rest a few minutes, and serve warm.