Sheet Pan Lemon Herb Roasted 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 Roasted Chicken and Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Asparagus

Savor the simplicity of this sheet pan meal featuring tender roasted chicken breast and crisp asparagus, all enhanced with a zesty lemon herb marinade. A light yet satisfying dish that pairs perfectly with your mid-day or evening routine.

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NUTRITION

347kcal
Protein
38.5g
Fat
18.5g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast and asparagus on a large sheet pan. Drizzle and toss both with the lemon herb mixture until evenly coated.

  • 4

    Arrange the chicken and asparagus in a single layer ensuring the asparagus spears are not overlapping.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly caramelized.

  • 6

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

Sheet Pan Lemon Herb Roasted 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 Roasted Chicken and Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Asparagus

Savor the simplicity of this sheet pan meal featuring tender roasted chicken breast and crisp asparagus, all enhanced with a zesty lemon herb marinade. A light yet satisfying dish that pairs perfectly with your mid-day or evening routine.

NUTRITION

347kcal
Protein
38.5g
Fat
18.5g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast and asparagus on a large sheet pan. Drizzle and toss both with the lemon herb mixture until evenly coated.

  • 4

    Arrange the chicken and asparagus in a single layer ensuring the asparagus spears are not overlapping.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly caramelized.

  • 6

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