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 and zesty flavors of lemon-infused herb chicken paired with perfectly roasted asparagus. This sheet pan meal delivers tender, juicy chicken that's marinated in fresh lemon, garlic, and fragrant herbs, all roasted alongside crisp asparagus spears for a delicious and nutritious dinner.

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NUTRITION

337kcal
Protein
37.5g
Fat
18.1g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Asparagus (134g)

1 tbsp Extra Virgin Olive Oil (13.5g)

2 tbsp Lemon Juice (30g)

1 clove Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breasts on the sheet pan and pour half of the marinade over them, ensuring they are well coated.

  • 4

    Arrange the asparagus spears on the same sheet pan, and drizzle the remaining marinade over the asparagus, tossing gently to coat evenly.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the asparagus is tender with slight browning.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.

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 and zesty flavors of lemon-infused herb chicken paired with perfectly roasted asparagus. This sheet pan meal delivers tender, juicy chicken that's marinated in fresh lemon, garlic, and fragrant herbs, all roasted alongside crisp asparagus spears for a delicious and nutritious dinner.

NUTRITION

337kcal
Protein
37.5g
Fat
18.1g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Asparagus (134g)

1 tbsp Extra Virgin Olive Oil (13.5g)

2 tbsp Lemon Juice (30g)

1 clove Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breasts on the sheet pan and pour half of the marinade over them, ensuring they are well coated.

  • 4

    Arrange the asparagus spears on the same sheet pan, and drizzle the remaining marinade over the asparagus, tossing gently to coat evenly.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the asparagus is tender with slight browning.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.