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 tender, juicy chicken breast marinated in a bright lemon herb dressing, paired with perfectly roasted asparagus and a side of fluffy quinoa. This dish is simple yet packed with flavor, making it an ideal choice for a nutritious dinner that satisfies both your protein and calorie goals.

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NUTRITION

371kcal
Protein
41.2g
Fat
14g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus

2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1/4 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, and your choice of chopped herbs (such as thyme, rosemary, or parsley) if desired.

  • 3

    Place the chicken breast and asparagus on a sheet pan. Drizzle the lemon herb mixture evenly over both the chicken and asparagus.

  • 4

    Season with salt and pepper to taste. Toss the asparagus lightly to ensure it is well coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender and lightly browned.

  • 6

    While the chicken and asparagus roast, prepare the cooked quinoa if not already ready.

  • 7

    Serve the sliced chicken breast alongside the roasted asparagus and a side of quinoa. Squeeze any remaining lemon juice over the dish for extra brightness.

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 tender, juicy chicken breast marinated in a bright lemon herb dressing, paired with perfectly roasted asparagus and a side of fluffy quinoa. This dish is simple yet packed with flavor, making it an ideal choice for a nutritious dinner that satisfies both your protein and calorie goals.

NUTRITION

371kcal
Protein
41.2g
Fat
14g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Asparagus

2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1/4 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, and your choice of chopped herbs (such as thyme, rosemary, or parsley) if desired.

  • 3

    Place the chicken breast and asparagus on a sheet pan. Drizzle the lemon herb mixture evenly over both the chicken and asparagus.

  • 4

    Season with salt and pepper to taste. Toss the asparagus lightly to ensure it is well coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender and lightly browned.

  • 6

    While the chicken and asparagus roast, prepare the cooked quinoa if not already ready.

  • 7

    Serve the sliced chicken breast alongside the roasted asparagus and a side of quinoa. Squeeze any remaining lemon juice over the dish for extra brightness.