YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Garlic Chicken with Roasted Asparagus
Savor the vibrant flavors of zesty lemon and garlic-infused chicken paired with tender roasted asparagus and baby potatoes. This one-pan wonder delivers a balanced mix of lean protein, wholesome vegetables, and a hint of citrus that brightens every bite.
INGREDIENTS
6 oz Chicken Breast
1 cup Asparagus
1/2 cup Baby Potatoes
1 tbsp Olive Oil
1 Lemon (juiced)
2 cloves Garlic
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Slice the baby potatoes in half and trim the asparagus ends. Mince the garlic.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
Place the chicken breast, potatoes, and asparagus on the prepared sheet pan.
Drizzle the lemon garlic mixture evenly over the chicken and vegetables.
Toss the potatoes and asparagus gently to ensure they are well coated with the seasoning.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove from the oven and let the dish rest for a few minutes before serving.