YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken with Roasted Peaches and Asparagus
Enjoy a balanced, one-pan meal where savory chicken breast meets the naturally sweet roasted peaches and crisp asparagus. Lightly seasoned and drizzled with olive oil, this dish delivers a harmonious blend of flavors and textures, making it a perfect option for a quick and nutritious dinner.
INGREDIENTS
5 oz Chicken Breast
1 medium Peach
1 cup Asparagus
1 tsp Olive Oil
1 clove Garlic
Salt and Pepper to taste
2 sprigs Fresh Thyme
PREPARATION
Preheat your oven to 400°F (200°C).
On a sheet pan, arrange the chicken breast, ensuring it's well spaced for even roasting.
Slice the peach into wedges, discarding the pit, and trim the asparagus by snapping off the woody ends.
Toss the peach slices and asparagus with olive oil, minced garlic, salt, pepper, and thyme leaves from one sprig.
Place the peaches and asparagus on the sheet pan around the chicken.
Roast in the oven for about 20-25 minutes until the chicken is cooked through and the vegetables are tender.
Optionally, broil for 2-3 minutes for extra caramelization on the peaches.
Serve immediately and enjoy your balanced, flavorful sheet pan dinner.