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 a vibrant and refreshing meal featuring tender, juicy chicken breasts marinated in zesty lemon and aromatic herbs, accompanied by perfectly roasted asparagus and a side of fluffy brown rice. This dish marries bright citrus notes with savory herbs, creating a balanced plate that is both satisfying and aligned with your nutritional goals.

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NUTRITION

367kcal
Protein
40.0g
Fat
12.8g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 bunch Asparagus (134g)

1 whole Lemon

2 tsp Olive Oil (10g)

1 clove Garlic

1 tsp Fresh Thyme and 1 tsp Rosemary

1/4 cup Cooked Brown Rice (50g)

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 juice and zest of one lemon, olive oil, minced garlic, chopped thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush generously with the lemon herb marinade.

  • 4

    Arrange the trimmed asparagus around the chicken, drizzling any remaining marinade over them.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is fully cooked through and the asparagus are tender and slightly crispy on the edges.

  • 6

    While the chicken and asparagus are roasting, prepare 1/4 cup cooked brown rice according to package instructions if not already cooked.

  • 7

    Plate the roasted chicken and asparagus alongside the brown rice, and enjoy your wholesome, balanced meal.

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 a vibrant and refreshing meal featuring tender, juicy chicken breasts marinated in zesty lemon and aromatic herbs, accompanied by perfectly roasted asparagus and a side of fluffy brown rice. This dish marries bright citrus notes with savory herbs, creating a balanced plate that is both satisfying and aligned with your nutritional goals.

NUTRITION

367kcal
Protein
40.0g
Fat
12.8g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 bunch Asparagus (134g)

1 whole Lemon

2 tsp Olive Oil (10g)

1 clove Garlic

1 tsp Fresh Thyme and 1 tsp Rosemary

1/4 cup Cooked Brown Rice (50g)

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 juice and zest of one lemon, olive oil, minced garlic, chopped thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush generously with the lemon herb marinade.

  • 4

    Arrange the trimmed asparagus around the chicken, drizzling any remaining marinade over them.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is fully cooked through and the asparagus are tender and slightly crispy on the edges.

  • 6

    While the chicken and asparagus are roasting, prepare 1/4 cup cooked brown rice according to package instructions if not already cooked.

  • 7

    Plate the roasted chicken and asparagus alongside the brown rice, and enjoy your wholesome, balanced meal.