YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken with Roasted Asparagus
A vibrant and satisfying sheet pan dinner featuring tender, juicy chicken breast marinated in a zesty lemon-herb blend and perfectly roasted asparagus. This dish brings brightness and a refreshing crunch while delivering an optimal balance of protein and calories for a wholesome meal.
INGREDIENTS
6 ounces Chicken Breast
1 cup Asparagus
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 teaspoon Garlic Powder
1/2 teaspoon Dried Thyme
1/2 teaspoon Dried Rosemary
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a small bowl, combine the lemon juice, olive oil, garlic powder, dried thyme, dried rosemary, salt, and pepper.
Place the chicken breast and asparagus on a sheet pan. Drizzle the mixture evenly over the chicken and asparagus, ensuring they are well coated.
Arrange the asparagus around the chicken for even roasting.
Place the sheet pan in the oven and roast for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the asparagus is tender with slight charred edges.
Remove from the oven and allow the chicken to rest for a few minutes before serving.