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

Savor the bright and zesty flavors of lemon-infused chicken paired with tender roasted asparagus and sweet potatoes. This sheet pan dish features aromatic herbs and a drizzle of olive oil to enhance each bite, creating a balanced and satisfying meal perfect for dinner.

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NUTRITION

440kcal
Protein
39.8g
Fat
18.5g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

6 Asparagus Spears

1 medium Sweet Potato

1 tablespoon Olive Oil

2 tablespoons Lemon Juice

1 clove Garlic

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easier cleanup.

  • 2

    In a small bowl, mix olive oil, lemon juice, minced garlic, fresh thyme, and fresh rosemary. Season with salt and pepper to taste.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the asparagus spears and chopped sweet potato (cube or slice into similar size pieces) around the chicken for even roasting.

  • 4

    Drizzle the olive oil and herb mixture evenly over the chicken and vegetables, ensuring everything is well-coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.

  • 6

    Remove from the oven and let rest for a few minutes before serving to allow flavors to meld.

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

Savor the bright and zesty flavors of lemon-infused chicken paired with tender roasted asparagus and sweet potatoes. This sheet pan dish features aromatic herbs and a drizzle of olive oil to enhance each bite, creating a balanced and satisfying meal perfect for dinner.

NUTRITION

440kcal
Protein
39.8g
Fat
18.5g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

6 Asparagus Spears

1 medium Sweet Potato

1 tablespoon Olive Oil

2 tablespoons Lemon Juice

1 clove Garlic

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easier cleanup.

  • 2

    In a small bowl, mix olive oil, lemon juice, minced garlic, fresh thyme, and fresh rosemary. Season with salt and pepper to taste.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the asparagus spears and chopped sweet potato (cube or slice into similar size pieces) around the chicken for even roasting.

  • 4

    Drizzle the olive oil and herb mixture evenly over the chicken and vegetables, ensuring everything is well-coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.

  • 6

    Remove from the oven and let rest for a few minutes before serving to allow flavors to meld.