YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken with Roasted Asparagus
Savor a beautiful, balanced dinner featuring tender sheet-pan roasted chicken infused with zesty lemon and aromatic herbs, paired with crisp, roasted asparagus. A light yet satisfying meal that perfectly fits your macro goals.
INGREDIENTS
4 ounces Chicken Breast
200 grams Asparagus
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic
2 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Place the Chicken Breast and asparagus on a sheet pan.
Drizzle the olive oil and lemon juice evenly over the chicken and asparagus.
Finely mince the garlic and sprinkle it over the ingredients along with chopped fresh thyme and rosemary. Season with salt and pepper.
Toss the asparagus gently ensuring they are coated with olive oil and seasonings. Leave the Chicken Breast whole for even roasting.
Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the asparagus is tender with slight char.
Remove from the oven, rest the chicken for a few minutes, then slice. Serve the sliced chicken alongside the roasted asparagus.