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

Savor the bright, refreshing flavors of lemon and herbs perfectly complementing succulent chicken breast and crisp roasted asparagus. This one-pan meal is both easy to prepare and visually stunning, making it an ideal option for a healthy dinner that satisfies your protein needs without rushing your day.

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NUTRITION

351kcal
Protein
41.2g
Fat
18.4g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 bunch Asparagus (approx 134g)

1 tbsp Extra Virgin Olive Oil

1/2 medium Lemon

1 clove Garlic

1/2 tsp Dried Oregano

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or foil.

  • 2

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

  • 3

    Place the chicken breast on one side of the sheet pan and drizzle half of the marinade over it, ensuring it is well coated.

  • 4

    Trim the woody ends of the asparagus and arrange the spears on the opposite side of the sheet pan. Drizzle the remaining marinade over the asparagus and toss to coat evenly.

  • 5

    Bake in the preheated oven for 20-25 minutes, checking that the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly caramelized.

  • 6

    Remove the sheet pan from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted asparagus.

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

Savor the bright, refreshing flavors of lemon and herbs perfectly complementing succulent chicken breast and crisp roasted asparagus. This one-pan meal is both easy to prepare and visually stunning, making it an ideal option for a healthy dinner that satisfies your protein needs without rushing your day.

NUTRITION

351kcal
Protein
41.2g
Fat
18.4g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 bunch Asparagus (approx 134g)

1 tbsp Extra Virgin Olive Oil

1/2 medium Lemon

1 clove Garlic

1/2 tsp Dried Oregano

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or foil.

  • 2

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

  • 3

    Place the chicken breast on one side of the sheet pan and drizzle half of the marinade over it, ensuring it is well coated.

  • 4

    Trim the woody ends of the asparagus and arrange the spears on the opposite side of the sheet pan. Drizzle the remaining marinade over the asparagus and toss to coat evenly.

  • 5

    Bake in the preheated oven for 20-25 minutes, checking that the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly caramelized.

  • 6

    Remove the sheet pan from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted asparagus.