Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Crispy 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 Crispy Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Crispy Potatoes

Enjoy a balanced one-pan meal featuring tender lemon herb chicken, crisp roasted potatoes, and vibrant asparagus. This dish is perfectly seasoned with fresh lemon juice and a blend of aromatic herbs, delivering bright, satisfying flavors that meet your nutritional goals without compromising on taste.

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NUTRITION

372kcal
Protein
40.4g
Fat
7.9g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

150g Baby Potatoes

90g Asparagus

1 tsp Olive Oil

0.5 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it.

  • 2

    Pat the chicken breast dry and place it in the center of the sheet pan.

  • 3

    In a small bowl, combine lemon juice, olive oil, fresh rosemary, fresh thyme, garlic powder, salt, and black pepper.

  • 4

    Brush the chicken breast evenly with the lemon herb mixture, saving a little for the vegetables.

  • 5

    Cut the baby potatoes in half and trim the ends of the asparagus. Add them to the pan around the chicken.

  • 6

    Drizzle the remaining herb mixture over the potatoes and asparagus, tossing gently to coat.

  • 7

    Roast in the oven for about 25-30 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 8

    If needed, broil for an extra 2-3 minutes to crisp up the potatoes further.

  • 9

    Remove from the oven, let rest for a couple of minutes, then serve warm.

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Crispy 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 Crispy Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Crispy Potatoes

Enjoy a balanced one-pan meal featuring tender lemon herb chicken, crisp roasted potatoes, and vibrant asparagus. This dish is perfectly seasoned with fresh lemon juice and a blend of aromatic herbs, delivering bright, satisfying flavors that meet your nutritional goals without compromising on taste.

NUTRITION

372kcal
Protein
40.4g
Fat
7.9g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

150g Baby Potatoes

90g Asparagus

1 tsp Olive Oil

0.5 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it.

  • 2

    Pat the chicken breast dry and place it in the center of the sheet pan.

  • 3

    In a small bowl, combine lemon juice, olive oil, fresh rosemary, fresh thyme, garlic powder, salt, and black pepper.

  • 4

    Brush the chicken breast evenly with the lemon herb mixture, saving a little for the vegetables.

  • 5

    Cut the baby potatoes in half and trim the ends of the asparagus. Add them to the pan around the chicken.

  • 6

    Drizzle the remaining herb mixture over the potatoes and asparagus, tossing gently to coat.

  • 7

    Roast in the oven for about 25-30 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 8

    If needed, broil for an extra 2-3 minutes to crisp up the potatoes further.

  • 9

    Remove from the oven, let rest for a couple of minutes, then serve warm.