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 this vibrant sheet pan dinner featuring juicy lemon herb chicken paired with tender roasted asparagus. The chicken is marinated in a bright blend of lemon juice, garlic, and dried herbs, then roasted to perfection alongside crisp asparagus for a light yet satisfying meal.

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NUTRITION

329kcal
Protein
46.2g
Fat
12.2g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless, boneless)

1 cup Asparagus

0.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper or lightly coat with olive oil.

  • 2

    In a small bowl, whisk together the lemon juice, olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it’s well-coated. Let it sit for 10-15 minutes while you prepare the asparagus.

  • 4

    Arrange the chicken breast on one side of the sheet pan. On the other side, place the asparagus and drizzle with any remaining marinade.

  • 5

    Roast in the oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the asparagus is tender and slightly crisp.

  • 6

    Remove from the oven and let rest for a few minutes before serving.

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 this vibrant sheet pan dinner featuring juicy lemon herb chicken paired with tender roasted asparagus. The chicken is marinated in a bright blend of lemon juice, garlic, and dried herbs, then roasted to perfection alongside crisp asparagus for a light yet satisfying meal.

NUTRITION

329kcal
Protein
46.2g
Fat
12.2g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless, boneless)

1 cup Asparagus

0.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper or lightly coat with olive oil.

  • 2

    In a small bowl, whisk together the lemon juice, olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it’s well-coated. Let it sit for 10-15 minutes while you prepare the asparagus.

  • 4

    Arrange the chicken breast on one side of the sheet pan. On the other side, place the asparagus and drizzle with any remaining marinade.

  • 5

    Roast in the oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the asparagus is tender and slightly crisp.

  • 6

    Remove from the oven and let rest for a few minutes before serving.