Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Crispy 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 Crispy Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Crispy Potatoes

A vibrant sheet pan dinner featuring tender lemon herb chicken, perfectly roasted asparagus, and crispy potatoes. The zesty lemon and fragrant herbs elevate this well-balanced meal, ensuring a delightful crunch and savory flavor in every bite.

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NUTRITION

407kcal
Protein
36.1g
Fat
18.1g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100 g Asparagus

150 g Baby Potatoes

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Trim the asparagus ends and halve the baby potatoes if needed for even cooking.

  • 3

    In a bowl, toss the chicken breast with olive oil, lemon juice, dried herbs, garlic powder, salt, and pepper.

  • 4

    Arrange the chicken, potatoes, and asparagus on the sheet pan in a single layer ensuring even spacing.

  • 5

    Roast in the preheated oven for about 25-30 minutes, stirring the veggies halfway, until the chicken is cooked through and the potatoes are crispy.

  • 6

    Check the internal temperature of the chicken (reaching 165°F) and serve warm.

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Crispy 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 Crispy Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Crispy Potatoes

A vibrant sheet pan dinner featuring tender lemon herb chicken, perfectly roasted asparagus, and crispy potatoes. The zesty lemon and fragrant herbs elevate this well-balanced meal, ensuring a delightful crunch and savory flavor in every bite.

NUTRITION

407kcal
Protein
36.1g
Fat
18.1g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100 g Asparagus

150 g Baby Potatoes

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Trim the asparagus ends and halve the baby potatoes if needed for even cooking.

  • 3

    In a bowl, toss the chicken breast with olive oil, lemon juice, dried herbs, garlic powder, salt, and pepper.

  • 4

    Arrange the chicken, potatoes, and asparagus on the sheet pan in a single layer ensuring even spacing.

  • 5

    Roast in the preheated oven for about 25-30 minutes, stirring the veggies halfway, until the chicken is cooked through and the potatoes are crispy.

  • 6

    Check the internal temperature of the chicken (reaching 165°F) and serve warm.