Sheet Pan Lemon Herb Chicken and 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 and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Asparagus

Enjoy a vibrant and healthy plate featuring tender lemon herb chicken, perfectly roasted asparagus, and a side of fluffy quinoa. This dish brings together bright citrus flavors, aromatic herbs, and the fresh crunch of asparagus for a well-balanced meal.

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NUTRITION

338kcal
Protein
39.6g
Fat
8.4g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 cup Cooked Quinoa

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a sheet pan. Drizzle with olive oil and lemon juice, then sprinkle with chopped rosemary, thyme, salt, and pepper.

  • 3

    Arrange the asparagus spears around the chicken on the sheet pan.

  • 4

    Roast in the oven for 20-25 minutes, or until the chicken is fully cooked and the asparagus is tender and lightly browned.

  • 5

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 6

    To serve, slice the chicken and plate it alongside the roasted asparagus, with a side of quinoa. Drizzle any remaining pan juices over the top for extra flavor.

Sheet Pan Lemon Herb Chicken and 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 and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Asparagus

Enjoy a vibrant and healthy plate featuring tender lemon herb chicken, perfectly roasted asparagus, and a side of fluffy quinoa. This dish brings together bright citrus flavors, aromatic herbs, and the fresh crunch of asparagus for a well-balanced meal.

NUTRITION

338kcal
Protein
39.6g
Fat
8.4g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 cup Cooked Quinoa

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a sheet pan. Drizzle with olive oil and lemon juice, then sprinkle with chopped rosemary, thyme, salt, and pepper.

  • 3

    Arrange the asparagus spears around the chicken on the sheet pan.

  • 4

    Roast in the oven for 20-25 minutes, or until the chicken is fully cooked and the asparagus is tender and lightly browned.

  • 5

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 6

    To serve, slice the chicken and plate it alongside the roasted asparagus, with a side of quinoa. Drizzle any remaining pan juices over the top for extra flavor.