Sheet Pan Lemon Herb Chicken with Roasted Asparagus

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

Sheet Pan Lemon Herb Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus

Enjoy a light yet satisfying dish that features tender, lemon-infused chicken accompanied by crisp roasted asparagus, perfectly accented with fragrant herbs. A side of fluffy quinoa ties it all together for a balanced, flavorful meal.

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NUTRITION

370kcal
Protein
38.7g
Fat
13.3g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

2 tsp Olive Oil

1 tbsp Lemon Juice

1/4 cup Cooked Quinoa

1 tsp Garlic Powder

1 tsp Dried Thyme

1 tsp Dried Rosemary

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a large sheet pan. Arrange trimmed asparagus around the chicken.

  • 3

    In a small bowl, mix olive oil, lemon juice, garlic powder, dried thyme, and dried rosemary.

  • 4

    Drizzle the mixture evenly over the chicken and asparagus, ensuring the chicken is well coated.

  • 5

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

  • 6

    Meanwhile, prepare the quinoa according to package instructions, then measure out 1/4 cup to serve alongside.

  • 7

    Plate the chicken and roasted asparagus, and serve with the cooked quinoa on the side.

Sheet Pan Lemon Herb Chicken with Roasted Asparagus

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

Sheet Pan Lemon Herb Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus

Enjoy a light yet satisfying dish that features tender, lemon-infused chicken accompanied by crisp roasted asparagus, perfectly accented with fragrant herbs. A side of fluffy quinoa ties it all together for a balanced, flavorful meal.

NUTRITION

370kcal
Protein
38.7g
Fat
13.3g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

2 tsp Olive Oil

1 tbsp Lemon Juice

1/4 cup Cooked Quinoa

1 tsp Garlic Powder

1 tsp Dried Thyme

1 tsp Dried Rosemary

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a large sheet pan. Arrange trimmed asparagus around the chicken.

  • 3

    In a small bowl, mix olive oil, lemon juice, garlic powder, dried thyme, and dried rosemary.

  • 4

    Drizzle the mixture evenly over the chicken and asparagus, ensuring the chicken is well coated.

  • 5

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

  • 6

    Meanwhile, prepare the quinoa according to package instructions, then measure out 1/4 cup to serve alongside.

  • 7

    Plate the chicken and roasted asparagus, and serve with the cooked quinoa on the side.