Sheet Pan Lemon Herb Chicken and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken and Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Asparagus

Enjoy a vibrant and healthy meal featuring tender lemon-herb marinated chicken breast, crisp roasted asparagus, and a side of fluffy quinoa. This balanced dish bursts with citrus freshness and aromatic herbs, making every bite a delightful experience.

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NUTRITION

387kcal
Protein
43.3g
Fat
10.9g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1/2 Lemon

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, combine the olive oil, juice from half a lemon, mixed dried herbs, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush both sides with the lemon-herb mixture.

  • 4

    Arrange the asparagus around the chicken, drizzling any remaining herb mixture over them.

  • 5

    Roast everything in the preheated oven for 18-22 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus are tender.

  • 6

    Heat or prepare the cooked quinoa if not already ready. Serve the chicken and asparagus over a bed of quinoa, adding an extra squeeze of lemon if desired.

Sheet Pan Lemon Herb Chicken and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken and Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Asparagus

Enjoy a vibrant and healthy meal featuring tender lemon-herb marinated chicken breast, crisp roasted asparagus, and a side of fluffy quinoa. This balanced dish bursts with citrus freshness and aromatic herbs, making every bite a delightful experience.

NUTRITION

387kcal
Protein
43.3g
Fat
10.9g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1/2 Lemon

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, combine the olive oil, juice from half a lemon, mixed dried herbs, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush both sides with the lemon-herb mixture.

  • 4

    Arrange the asparagus around the chicken, drizzling any remaining herb mixture over them.

  • 5

    Roast everything in the preheated oven for 18-22 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus are tender.

  • 6

    Heat or prepare the cooked quinoa if not already ready. Serve the chicken and asparagus over a bed of quinoa, adding an extra squeeze of lemon if desired.