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

YOUR SOLIN GENERATED RECIPE

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

Savor a balanced and colorful plate featuring tender, juicy chicken breast drizzled with zesty lemon and herbs, perfectly paired with crisp roasted asparagus and sweet, caramelized sweet potatoes. This one-pan wonder delivers a satisfying harmony of flavors and textures, making it a wholesome choice for any meal.

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NUTRITION

454kcal
Protein
40.3g
Fat
18.5g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 small Sweet Potato

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Mixed Herbs & Spices (to taste)

Salt and Pepper (to taste)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, mixed herbs, salt, and pepper.

  • 3

    Place the chicken breast, asparagus, and diced sweet potato on a sheet pan.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables.

  • 5

    Toss the asparagus and sweet potatoes gently to coat them in the oil and herbs.

  • 6

    Arrange the chicken in the center of the pan and surround with vegetables ensuring even spacing.

  • 7

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  • 8

    Optionally, broil for an additional 2-3 minutes for a slight crisp on the chicken and veggies.

  • 9

    Remove from the oven, check seasoning, and serve warm.

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

YOUR SOLIN GENERATED RECIPE

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

Savor a balanced and colorful plate featuring tender, juicy chicken breast drizzled with zesty lemon and herbs, perfectly paired with crisp roasted asparagus and sweet, caramelized sweet potatoes. This one-pan wonder delivers a satisfying harmony of flavors and textures, making it a wholesome choice for any meal.

NUTRITION

454kcal
Protein
40.3g
Fat
18.5g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 small Sweet Potato

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Mixed Herbs & Spices (to taste)

Salt and Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, mixed herbs, salt, and pepper.

  • 3

    Place the chicken breast, asparagus, and diced sweet potato on a sheet pan.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables.

  • 5

    Toss the asparagus and sweet potatoes gently to coat them in the oil and herbs.

  • 6

    Arrange the chicken in the center of the pan and surround with vegetables ensuring even spacing.

  • 7

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  • 8

    Optionally, broil for an additional 2-3 minutes for a slight crisp on the chicken and veggies.

  • 9

    Remove from the oven, check seasoning, and serve warm.