YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken with Roasted Garlic Butter Mushrooms and Asparagus
Savor a vibrant, one-pan dinner featuring tender, herb-infused chicken breast paired with garlic butter roasted mushrooms and crisp asparagus, all accented by a bright squeeze of lemon. This elegant dish not only pleases the palate with its harmonious blend of savory and citrus notes but also delivers a balanced serving of protein and nutrients to fuel your day.
INGREDIENTS
7 oz Chicken Breast
1 cup Button Mushrooms
6 spears Asparagus
1 clove Garlic, minced
1 Lemon (zest and juice)
1 tbsp Fresh Thyme, chopped
1 tsp Fresh Rosemary, chopped
1 tsp Unsalted Butter
1 tsp Extra Virgin Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.
In a small bowl, mix the lemon juice, lemon zest, chopped thyme, chopped rosemary, and a pinch of salt and pepper.
Place the chicken breast on the sheet pan. Rub half of the lemon-herb mixture over the chicken, ensuring it’s evenly coated.
In a separate bowl, toss the mushrooms and asparagus with the minced garlic, the remaining lemon-herb mixture, olive oil, and a pinch of salt and pepper.
Scatter the vegetables around the chicken on the sheet pan.
Dot the vegetables with small pieces of butter to help them roast and develop a rich flavor.
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 with lightly charred edges.
Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.