Name: Sheet Pan Lemon Herb Chicken and Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Chicken Breast; 1 cup Asparagus; 3 tsp Olive Oil; 2 tbsp Lemon Juice; 1 clove Garlic; 1/2 tsp Dried Thyme; 1/2 tsp Dried Rosemary; Salt and Pepper, to taste

Sheet Pan Lemon Herb Chicken and Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Asparagus

Savor the simplicity of this sheet pan delight featuring tender herb-infused chicken breast paired with crisp, roasted asparagus infused with fresh lemon and garlic. A bright and satisfying dish with a perfect balance of savory and citrus flavors.

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NUTRITION

Protein

44.6g

Fat

17.8g

Carbs

9.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 cup Asparagus

3 tsp Olive Oil

2 tbsp Lemon Juice

1 clove Garlic

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper, to taste

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PREPARATION

1
Preheat the oven to 425°F and line a sheet pan with parchment paper.
2
Place the chicken breast on one side of the sheet pan. Drizzle 1 teaspoon of olive oil over it and season with salt, pepper, dried thyme, and dried rosemary.
3
Arrange the asparagus on the other side of the pan. Drizzle with the remaining olive oil, and toss with minced garlic, lemon juice, salt, and pepper.
4
Squeeze a little extra lemon juice over the chicken for added brightness.
5
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the asparagus is tender and slightly caramelized.
6
Remove from the oven and let the chicken rest for a couple minutes before slicing. Serve warm with the roasted asparagus.