Sheet Pan Garlic Butter Chicken and Roasted Mushrooms with Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Garlic Butter Chicken and Roasted Mushrooms with Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Garlic Butter Chicken and Roasted Mushrooms with Asparagus

Savor the delightful blend of tender garlic butter chicken paired with earthy roasted mushrooms and crisp asparagus. This sheet pan recipe brings together succulent chicken infused with garlic and herbs alongside perfectly roasted veggies, offering a simple yet sumptuous meal that balances flavors and nutrients beautifully.

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NUTRITION

368kcal
Protein
36.5g
Fat
22.1g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1 cup Sliced Mushrooms

1 Garlic Clove

1 tsp Unsalted Butter

1 tbsp Extra Virgin Olive Oil

Salt and Pepper to taste

2 tbsp Fresh Parsley (optional)

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt and pepper on both sides.

  • 3

    In a small saucepan, heat the olive oil and butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  • 4

    Place the chicken breast, asparagus, and sliced mushrooms on the sheet pan. Drizzle the garlic butter over the chicken and vegetables.

  • 5

    Toss the vegetables gently to ensure they are evenly coated with the garlic butter mixture.

  • 6

    Roast in the preheated oven for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Garnish with fresh chopped parsley if desired and serve immediately.

Sheet Pan Garlic Butter Chicken and Roasted Mushrooms with Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Garlic Butter Chicken and Roasted Mushrooms with Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Garlic Butter Chicken and Roasted Mushrooms with Asparagus

Savor the delightful blend of tender garlic butter chicken paired with earthy roasted mushrooms and crisp asparagus. This sheet pan recipe brings together succulent chicken infused with garlic and herbs alongside perfectly roasted veggies, offering a simple yet sumptuous meal that balances flavors and nutrients beautifully.

NUTRITION

368kcal
Protein
36.5g
Fat
22.1g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1 cup Sliced Mushrooms

1 Garlic Clove

1 tsp Unsalted Butter

1 tbsp Extra Virgin Olive Oil

Salt and Pepper to taste

2 tbsp Fresh Parsley (optional)

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt and pepper on both sides.

  • 3

    In a small saucepan, heat the olive oil and butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  • 4

    Place the chicken breast, asparagus, and sliced mushrooms on the sheet pan. Drizzle the garlic butter over the chicken and vegetables.

  • 5

    Toss the vegetables gently to ensure they are evenly coated with the garlic butter mixture.

  • 6

    Roast in the preheated oven for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Garnish with fresh chopped parsley if desired and serve immediately.