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

A vibrant sheet pan dinner featuring juicy lemon herb chicken paired with tender roasted asparagus and sweet potatoes. This colorful and balanced meal is drizzled with a touch of olive oil and bright lemon, perfect for a wholesome and satisfying dinner experience.

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NUTRITION

363kcal
Protein
46.2g
Fat
10.9g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Sweet Potato (90g)

8 spears Asparagus (134g)

1/2 tbsp Olive Oil (7g)

1 tbsp Lemon Juice (15g)

1 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, place the chicken breast, sweet potato (cut into 1/2-inch cubes), and asparagus (trimmed).

  • 3

    Drizzle olive oil and lemon juice evenly over all ingredients.

  • 4

    Sprinkle fresh herbs, salt, and pepper over the chicken and vegetables.

  • 5

    Toss the vegetables lightly to coat with the oil and seasonings.

  • 6

    Arrange the chicken in the center and spread the vegetables around it for even roasting.

  • 7

    Place the sheet pan in the oven and roast for about 25-30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender.

  • 8

    Remove from the oven and let rest for a few minutes before serving.

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

A vibrant sheet pan dinner featuring juicy lemon herb chicken paired with tender roasted asparagus and sweet potatoes. This colorful and balanced meal is drizzled with a touch of olive oil and bright lemon, perfect for a wholesome and satisfying dinner experience.

NUTRITION

363kcal
Protein
46.2g
Fat
10.9g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Sweet Potato (90g)

8 spears Asparagus (134g)

1/2 tbsp Olive Oil (7g)

1 tbsp Lemon Juice (15g)

1 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, place the chicken breast, sweet potato (cut into 1/2-inch cubes), and asparagus (trimmed).

  • 3

    Drizzle olive oil and lemon juice evenly over all ingredients.

  • 4

    Sprinkle fresh herbs, salt, and pepper over the chicken and vegetables.

  • 5

    Toss the vegetables lightly to coat with the oil and seasonings.

  • 6

    Arrange the chicken in the center and spread the vegetables around it for even roasting.

  • 7

    Place the sheet pan in the oven and roast for about 25-30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender.

  • 8

    Remove from the oven and let rest for a few minutes before serving.