Sheet Pan Lemon Herb Chicken with 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 with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus

A vibrant and flavorful sheet pan meal featuring juicy, lemon herb-marinated chicken breast paired with crisp, roasted asparagus. This light yet satisfying dish brings together the tang of fresh lemon, the earthiness of herbs, and the simplicity of well-roasted vegetables for a balanced meal that's as nutritious as it is delicious.

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NUTRITION

349kcal
Protein
56.3g
Fat
10.3g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1/2 tsp Dried Oregano

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F 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, dried oregano, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and brush generously with the lemon herb mixture.

  • 4

    Toss the asparagus with any remaining marinade, making sure they are evenly coated.

  • 5

    Arrange the asparagus on the sheet pan beside the chicken, spreading them out in a single layer.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted asparagus.

Sheet Pan Lemon Herb Chicken with 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 with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus

A vibrant and flavorful sheet pan meal featuring juicy, lemon herb-marinated chicken breast paired with crisp, roasted asparagus. This light yet satisfying dish brings together the tang of fresh lemon, the earthiness of herbs, and the simplicity of well-roasted vegetables for a balanced meal that's as nutritious as it is delicious.

NUTRITION

349kcal
Protein
56.3g
Fat
10.3g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1/2 tsp Dried Oregano

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F 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, dried oregano, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and brush generously with the lemon herb mixture.

  • 4

    Toss the asparagus with any remaining marinade, making sure they are evenly coated.

  • 5

    Arrange the asparagus on the sheet pan beside the chicken, spreading them out in a single layer.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted asparagus.