Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Sweet Potatoes

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 and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Sweet Potatoes

Enjoy a vibrant and balanced meal featuring tender lemon herb chicken, roasted sweet potatoes, and crisp asparagus. This sheet pan dish is easy to prepare, bursting with fresh flavors and a perfect harmony of zesty lemon and aromatic herbs that elevate each bite.

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NUTRITION

444kcal
Protein
57.4g
Fat
10.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Sweet Potato (130g)

1 cup Asparagus (134g)

1 tsp Olive Oil

1/2 Lemon

2 cloves Garlic

1 tsp Dried Oregano

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the sweet potato into 1/2-inch rounds and trim the asparagus ends.

  • 3

    In a small bowl, whisk together olive oil, juice from half a lemon, minced garlic, dried oregano, salt, and black pepper.

  • 4

    Place the chicken breast, sweet potato slices, and asparagus on a sheet pan. Drizzle the marinade evenly over all ingredients, ensuring the chicken and vegetables are well coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let stand for a few minutes before serving.

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Sweet Potatoes

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 and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Sweet Potatoes

Enjoy a vibrant and balanced meal featuring tender lemon herb chicken, roasted sweet potatoes, and crisp asparagus. This sheet pan dish is easy to prepare, bursting with fresh flavors and a perfect harmony of zesty lemon and aromatic herbs that elevate each bite.

NUTRITION

444kcal
Protein
57.4g
Fat
10.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Sweet Potato (130g)

1 cup Asparagus (134g)

1 tsp Olive Oil

1/2 Lemon

2 cloves Garlic

1 tsp Dried Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the sweet potato into 1/2-inch rounds and trim the asparagus ends.

  • 3

    In a small bowl, whisk together olive oil, juice from half a lemon, minced garlic, dried oregano, salt, and black pepper.

  • 4

    Place the chicken breast, sweet potato slices, and asparagus on a sheet pan. Drizzle the marinade evenly over all ingredients, ensuring the chicken and vegetables are well coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let stand for a few minutes before serving.