Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Cherry Tomatoes

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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Cherry Tomatoes

Enjoy a vibrant plate of sheet pan chicken accompanied by beautifully roasted asparagus and cherry tomatoes, all kissed with a zesty lemon herb dressing. This balanced dish brings together tender chicken, fresh seasonal vegetables, and a hint of quinoa for a nourishing and flavorful meal.

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NUTRITION

337kcal
Protein
38.5g
Fat
9.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

100g Asparagus

100g Cherry Tomatoes

1 teaspoon Olive Oil (~5g)

60g Cooked Quinoa

1 tablespoon Lemon Juice (~15g)

1 tablespoon Fresh Herbs (Thyme/Rosemary, ~4g)

1 Garlic Clove (~3g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix the lemon juice, chopped fresh herbs, minced garlic, and olive oil to create your marinade.

  • 3

    Place the chicken breast in the center of the pan and brush both sides generously with the lemon herb mixture. Let it marinate for 5-10 minutes if time allows.

  • 4

    Arrange the asparagus and cherry tomatoes around the chicken on the sheet pan. Drizzle any remaining marinade over the vegetables.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.

  • 6

    While the sheet pan meal is cooking, prepare the cooked quinoa according to package instructions if not pre-cooked.

  • 7

    Serve the roasted chicken and vegetables over a bed of warm quinoa for a balanced and satisfying meal.

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Cherry Tomatoes

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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Cherry Tomatoes

Enjoy a vibrant plate of sheet pan chicken accompanied by beautifully roasted asparagus and cherry tomatoes, all kissed with a zesty lemon herb dressing. This balanced dish brings together tender chicken, fresh seasonal vegetables, and a hint of quinoa for a nourishing and flavorful meal.

NUTRITION

337kcal
Protein
38.5g
Fat
9.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

100g Asparagus

100g Cherry Tomatoes

1 teaspoon Olive Oil (~5g)

60g Cooked Quinoa

1 tablespoon Lemon Juice (~15g)

1 tablespoon Fresh Herbs (Thyme/Rosemary, ~4g)

1 Garlic Clove (~3g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix the lemon juice, chopped fresh herbs, minced garlic, and olive oil to create your marinade.

  • 3

    Place the chicken breast in the center of the pan and brush both sides generously with the lemon herb mixture. Let it marinate for 5-10 minutes if time allows.

  • 4

    Arrange the asparagus and cherry tomatoes around the chicken on the sheet pan. Drizzle any remaining marinade over the vegetables.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.

  • 6

    While the sheet pan meal is cooking, prepare the cooked quinoa according to package instructions if not pre-cooked.

  • 7

    Serve the roasted chicken and vegetables over a bed of warm quinoa for a balanced and satisfying meal.