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.

Sheet Pan Lemon Herb Chicken and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Asparagus

Enjoy a vibrant and wholesome meal that perfectly balances tender, lemon herb-infused chicken with crisp, roasted asparagus and a nutritious side of quinoa. This dish is light, refreshing, and ideal for a healthy dinner that fuels your body and pleases your palate.

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NUTRITION

342kcal
Protein
39.8g
Fat
10.3g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

1 Garlic Clove, minced

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and brush generously with the lemon herb mixture.

  • 4

    Add the asparagus to the pan, tossing them with any remaining marinade to ensure they are evenly coated.

  • 5

    Roast in the preheated oven for about 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus are tender and slightly caramelized.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Once cooked, serve the roasted chicken and asparagus over a bed of quinoa for a balanced and nutritious meal.

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.

Sheet Pan Lemon Herb Chicken and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Asparagus

Enjoy a vibrant and wholesome meal that perfectly balances tender, lemon herb-infused chicken with crisp, roasted asparagus and a nutritious side of quinoa. This dish is light, refreshing, and ideal for a healthy dinner that fuels your body and pleases your palate.

NUTRITION

342kcal
Protein
39.8g
Fat
10.3g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

1 Garlic Clove, minced

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and brush generously with the lemon herb mixture.

  • 4

    Add the asparagus to the pan, tossing them with any remaining marinade to ensure they are evenly coated.

  • 5

    Roast in the preheated oven for about 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus are tender and slightly caramelized.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Once cooked, serve the roasted chicken and asparagus over a bed of quinoa for a balanced and nutritious meal.