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 a vibrant and balanced meal featuring tender lemon herb chicken paired with sweet, caramelized roasted sweet potatoes and crisp asparagus. This sheet pan dinner offers a delightful combination of zesty citrus, aromatic herbs, and wholesome vegetables for an easy, clean, and satisfying meal.

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NUTRITION

405kcal
Protein
32.9g
Fat
16.4g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1 cup Asparagus

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

1 tsp Dried Thyme

1 tsp Garlic Powder

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 for easy cleanup.

  • 2

    Cut the sweet potato into 1/2-inch cubes and trim the asparagus ends. Place them in a large bowl.

  • 3

    Drizzle olive oil, lemon juice, dried oregano, dried thyme, garlic powder, salt, and pepper over the vegetables. Toss well to coat evenly.

  • 4

    Place the chicken breast on the sheet pan and season with additional salt and pepper if desired. Arrange the seasoned sweet potatoes and asparagus around the chicken.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender with slightly crisp edges.

  • 6

    Remove from oven, let it rest for a minute, and then serve warm, garnished with a squeeze of fresh lemon if desired.

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 a vibrant and balanced meal featuring tender lemon herb chicken paired with sweet, caramelized roasted sweet potatoes and crisp asparagus. This sheet pan dinner offers a delightful combination of zesty citrus, aromatic herbs, and wholesome vegetables for an easy, clean, and satisfying meal.

NUTRITION

405kcal
Protein
32.9g
Fat
16.4g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1 cup Asparagus

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the sweet potato into 1/2-inch cubes and trim the asparagus ends. Place them in a large bowl.

  • 3

    Drizzle olive oil, lemon juice, dried oregano, dried thyme, garlic powder, salt, and pepper over the vegetables. Toss well to coat evenly.

  • 4

    Place the chicken breast on the sheet pan and season with additional salt and pepper if desired. Arrange the seasoned sweet potatoes and asparagus around the chicken.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender with slightly crisp edges.

  • 6

    Remove from oven, let it rest for a minute, and then serve warm, garnished with a squeeze of fresh lemon if desired.