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 bright and zesty flavors of tender lemon herb chicken paired with crispy roasted asparagus and a side of fluffy quinoa. This sheet pan meal is not only a feast for the eyes with its vibrant colors, but it also boasts a perfect balance of lean protein, wholesome grains, and fresh vegetables - an ideal dish for a nourishing dinner.

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NUTRITION

435kcal
Protein
51.3g
Fat
11.8g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

1/2 lemon (Lemon Juice)

1 clove Garlic

1/2 tsp Mixed Dried Herbs

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and mixed dried herbs.

  • 3

    Place the chicken breast and asparagus on the prepared sheet pan. Drizzle the lemon herb mixture evenly over the chicken and asparagus.

  • 4

    Season lightly with salt and pepper if desired.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender and slightly crisp.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa according to package directions, typically bringing water or broth to a boil then simmering until fluffy.

  • 7

    Plate the chicken with a side of roasted asparagus and a serving of quinoa. Squeeze extra lemon over the top for an added burst of freshness if desired.

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 bright and zesty flavors of tender lemon herb chicken paired with crispy roasted asparagus and a side of fluffy quinoa. This sheet pan meal is not only a feast for the eyes with its vibrant colors, but it also boasts a perfect balance of lean protein, wholesome grains, and fresh vegetables - an ideal dish for a nourishing dinner.

NUTRITION

435kcal
Protein
51.3g
Fat
11.8g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

1/2 lemon (Lemon Juice)

1 clove Garlic

1/2 tsp Mixed Dried Herbs

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and mixed dried herbs.

  • 3

    Place the chicken breast and asparagus on the prepared sheet pan. Drizzle the lemon herb mixture evenly over the chicken and asparagus.

  • 4

    Season lightly with salt and pepper if desired.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender and slightly crisp.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa according to package directions, typically bringing water or broth to a boil then simmering until fluffy.

  • 7

    Plate the chicken with a side of roasted asparagus and a serving of quinoa. Squeeze extra lemon over the top for an added burst of freshness if desired.