Sheet Pan Lemon Herb Chicken with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus

Enjoy a vibrant and flavorful dinner featuring tender lemon herb marinated chicken breast paired with crisp roasted asparagus and a side of fluffy quinoa, all prepared on one sheet pan for a healthy and easy clean-eating meal.

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NUTRITION

400kcal
Protein
42.6g
Fat
13.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 bunch Asparagus (approx. 134g)

0.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1 tbsp Fresh Herbs (thyme and rosemary)

0.5 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh herbs.

  • 3

    Place the chicken breast on the sheet pan and brush both sides generously with the lemon herb mixture.

  • 4

    Add the asparagus to the pan, drizzling a little extra of the herb mixture over them to lightly coat.

  • 5

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F, and the asparagus is tender with crisp edges.

  • 6

    Warm the cooked quinoa separately according to package instructions if needed, or reheat it gently on the stovetop.

  • 7

    Plate the chicken and roasted asparagus alongside the quinoa. Squeeze an extra dash of lemon juice on top for extra brightness if desired.

Sheet Pan Lemon Herb Chicken with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus

Enjoy a vibrant and flavorful dinner featuring tender lemon herb marinated chicken breast paired with crisp roasted asparagus and a side of fluffy quinoa, all prepared on one sheet pan for a healthy and easy clean-eating meal.

NUTRITION

400kcal
Protein
42.6g
Fat
13.1g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 bunch Asparagus (approx. 134g)

0.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1 tbsp Fresh Herbs (thyme and rosemary)

0.5 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh herbs.

  • 3

    Place the chicken breast on the sheet pan and brush both sides generously with the lemon herb mixture.

  • 4

    Add the asparagus to the pan, drizzling a little extra of the herb mixture over them to lightly coat.

  • 5

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F, and the asparagus is tender with crisp edges.

  • 6

    Warm the cooked quinoa separately according to package instructions if needed, or reheat it gently on the stovetop.

  • 7

    Plate the chicken and roasted asparagus alongside the quinoa. Squeeze an extra dash of lemon juice on top for extra brightness if desired.