Sheet Pan Lemon-Herb Roasted Chicken with Crispy 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 with Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Asparagus

Savor the brightness of lemon-infused roasted chicken paired with crisp asparagus, complemented by a side of fluffy quinoa. This vibrant dish brings together zesty herbs, a touch of olive oil, and perfectly roasted flavors that make for a satisfying and balanced meal.

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NUTRITION

362kcal
Protein
41.3g
Fat
10.6g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

8 spears Asparagus

1 tsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast and asparagus on a sheet pan. Drizzle olive oil over both the chicken and asparagus.

  • 3

    Squeeze the juice of the lemon wedge over the chicken and asparagus, and season with your preferred herbs, salt, and pepper to taste.

  • 4

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the asparagus is crisp and tender.

  • 5

    While the chicken and asparagus are roasting, reheat or prepare the cooked quinoa if it isn’t already at room temperature.

  • 6

    Plate the roasted chicken and asparagus alongside the quinoa. Optionally, garnish with additional fresh herbs or a light drizzle of olive oil.

Sheet Pan Lemon-Herb Roasted Chicken with Crispy 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 with Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Asparagus

Savor the brightness of lemon-infused roasted chicken paired with crisp asparagus, complemented by a side of fluffy quinoa. This vibrant dish brings together zesty herbs, a touch of olive oil, and perfectly roasted flavors that make for a satisfying and balanced meal.

NUTRITION

362kcal
Protein
41.3g
Fat
10.6g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

8 spears Asparagus

1 tsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast and asparagus on a sheet pan. Drizzle olive oil over both the chicken and asparagus.

  • 3

    Squeeze the juice of the lemon wedge over the chicken and asparagus, and season with your preferred herbs, salt, and pepper to taste.

  • 4

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the asparagus is crisp and tender.

  • 5

    While the chicken and asparagus are roasting, reheat or prepare the cooked quinoa if it isn’t already at room temperature.

  • 6

    Plate the roasted chicken and asparagus alongside the quinoa. Optionally, garnish with additional fresh herbs or a light drizzle of olive oil.