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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Sweet Potatoes

Savor the bright flavors of lemon-herb marinated chicken paired with crisp roasted asparagus and tender sweet potatoes, all perfectly cooked on a sheet pan for easy cleanup. This balanced plate delivers a vibrant mix of textures and a fresh, aromatic finish that is both wholesome and delicious.

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NUTRITION

337kcal
Protein
44.1g
Fat
8.9g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

0.6 medium Sweet Potato

1 tsp Olive Oil

1 tbsp Lemon Juice

Pinch Mixed Fresh Herbs (Thyme, Rosemary, Basil)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast, asparagus, and diced sweet potato (cut into similar-sized pieces for even cooking) on the sheet pan.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Spread the ingredients out in a single layer to allow for even roasting.

  • 6

    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.

  • 7

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

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Sweet Potatoes

Savor the bright flavors of lemon-herb marinated chicken paired with crisp roasted asparagus and tender sweet potatoes, all perfectly cooked on a sheet pan for easy cleanup. This balanced plate delivers a vibrant mix of textures and a fresh, aromatic finish that is both wholesome and delicious.

NUTRITION

337kcal
Protein
44.1g
Fat
8.9g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

0.6 medium Sweet Potato

1 tsp Olive Oil

1 tbsp Lemon Juice

Pinch Mixed Fresh Herbs (Thyme, Rosemary, Basil)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast, asparagus, and diced sweet potato (cut into similar-sized pieces for even cooking) on the sheet pan.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Spread the ingredients out in a single layer to allow for even roasting.

  • 6

    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.

  • 7

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