YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Sweet Potatoes
A bright, satisfying sheet pan dinner featuring zesty lemon herb chicken paired with tender roasted asparagus and sweet potatoes. The dish brings a perfect balance of savory protein, gently sweet vegetables, and aromatic herbs, all roasted together for a harmonious medley of flavors.
INGREDIENTS
5 ounces Chicken Breast
1/2 medium Sweet Potato
1 cup Asparagus
2 teaspoons Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Fresh Herbs (Rosemary/Thyme)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.
In a small bowl, combine olive oil, lemon juice, chopped fresh herbs, salt, and pepper to create the marinade.
Place the chicken breast on the sheet pan. Brush half of the marinade on the chicken to infuse flavor.
Toss the sweet potato (cut into half-moon slices) and asparagus (trimmed) in the remaining marinade, ensuring they are evenly coated.
Arrange the vegetables around the chicken on the sheet pan, making sure they are spread in a single layer.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
Optional: For extra browning, broil for an additional 2-3 minutes.
Serve immediately and enjoy your balanced, flavorful meal.