Sheet Pan Lemon Herb Roasted Chicken and Crispy Asparagus

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Asparagus

Enjoy a vibrant one-pan dish featuring tender, aromatic roasted chicken infused with fresh lemon and herb notes, paired with crisp asparagus spears that add a delightful crunch. Perfectly balanced for a wholesome meal that is light yet satisfying.

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NUTRITION

325kcal
Protein
49.5g
Fat
10.8g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Asparagus (134g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Lemon Juice (18g)

1 clove Garlic (3g)

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

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.

  • 2

    Place the chicken breast on the sheet pan. Drizzle with olive oil and lemon juice.

  • 3

    Season the chicken with minced garlic, chopped thyme leaves (remove from sprigs), and chopped rosemary leaves (remove from sprigs). Add salt and pepper to taste.

  • 4

    Toss the asparagus in a small bowl with a light drizzle of olive oil, salt, and pepper.

  • 5

    Arrange the asparagus around the chicken on the sheet pan, ensuring even distribution.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the asparagus is tender and slightly crispy.

  • 7

    Remove from oven, let rest for a few minutes, and serve warm.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Asparagus

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Asparagus

Enjoy a vibrant one-pan dish featuring tender, aromatic roasted chicken infused with fresh lemon and herb notes, paired with crisp asparagus spears that add a delightful crunch. Perfectly balanced for a wholesome meal that is light yet satisfying.

NUTRITION

325kcal
Protein
49.5g
Fat
10.8g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Asparagus (134g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Lemon Juice (18g)

1 clove Garlic (3g)

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Drizzle with olive oil and lemon juice.

  • 3

    Season the chicken with minced garlic, chopped thyme leaves (remove from sprigs), and chopped rosemary leaves (remove from sprigs). Add salt and pepper to taste.

  • 4

    Toss the asparagus in a small bowl with a light drizzle of olive oil, salt, and pepper.

  • 5

    Arrange the asparagus around the chicken on the sheet pan, ensuring even distribution.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the asparagus is tender and slightly crispy.

  • 7

    Remove from oven, let rest for a few minutes, and serve warm.