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 brightly flavored, well-rounded dinner featuring tender, juicy chicken breast marinated in lemon and herbs, paired with crisp, roasted asparagus. This dish is both light and vibrant, offering a satisfying balance of protein and fresh vegetables with a hint of aromatic garlic and thyme.

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NUTRITION

345kcal
Protein
42.4g
Fat
18.2g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Asparagus

3 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

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

    Place the chicken breast and trimmed asparagus on the sheet pan, ensuring they are in a single layer.

  • 3

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

  • 4

    Drizzle the herb mixture evenly over the chicken and asparagus, ensuring all pieces are well coated.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the asparagus is tender yet crisp.

  • 6

    Remove from the oven, let rest for a few minutes, then serve warm, garnished with an extra squeeze of lemon if desired.

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 brightly flavored, well-rounded dinner featuring tender, juicy chicken breast marinated in lemon and herbs, paired with crisp, roasted asparagus. This dish is both light and vibrant, offering a satisfying balance of protein and fresh vegetables with a hint of aromatic garlic and thyme.

NUTRITION

345kcal
Protein
42.4g
Fat
18.2g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Asparagus

3 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast and trimmed asparagus on the sheet pan, ensuring they are in a single layer.

  • 3

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

  • 4

    Drizzle the herb mixture evenly over the chicken and asparagus, ensuring all pieces are well coated.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the asparagus is tender yet crisp.

  • 6

    Remove from the oven, let rest for a few minutes, then serve warm, garnished with an extra squeeze of lemon if desired.