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

Savor the delicate flavors of zesty lemon and fresh herbs paired with tender chicken breast and crisp roasted asparagus. This simple sheet pan dinner delivers a burst of bright, aromatic flavors perfect for a light yet satisfying meal.

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NUTRITION

359kcal
Protein
54.6g
Fat
10.6g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

8 Asparagus spears (~100g)

1/2 Lemon (~50g)

1 tsp Olive Oil (~4.5g)

1 Garlic clove (~3g)

1/4 tsp Dried Thyme

1/4 tsp Dried Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a sheet pan. Arrange the asparagus around the chicken in a single layer.

  • 3

    In a small bowl, combine the juice of 1/2 lemon, olive oil, minced garlic, dried thyme, dried parsley, salt, and pepper.

  • 4

    Drizzle the mixture evenly over the chicken and asparagus, ensuring all pieces are lightly coated.

  • 5

    Roast in the preheated oven for 18-22 minutes, or until the chicken is cooked through and the asparagus is tender.

  • 6

    Remove from the oven, let rest for a few minutes, then serve immediately.

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

Savor the delicate flavors of zesty lemon and fresh herbs paired with tender chicken breast and crisp roasted asparagus. This simple sheet pan dinner delivers a burst of bright, aromatic flavors perfect for a light yet satisfying meal.

NUTRITION

359kcal
Protein
54.6g
Fat
10.6g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

8 Asparagus spears (~100g)

1/2 Lemon (~50g)

1 tsp Olive Oil (~4.5g)

1 Garlic clove (~3g)

1/4 tsp Dried Thyme

1/4 tsp Dried Parsley

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a sheet pan. Arrange the asparagus around the chicken in a single layer.

  • 3

    In a small bowl, combine the juice of 1/2 lemon, olive oil, minced garlic, dried thyme, dried parsley, salt, and pepper.

  • 4

    Drizzle the mixture evenly over the chicken and asparagus, ensuring all pieces are lightly coated.

  • 5

    Roast in the preheated oven for 18-22 minutes, or until the chicken is cooked through and the asparagus is tender.

  • 6

    Remove from the oven, let rest for a few minutes, then serve immediately.