Lemon Herb Sheet Pan Chicken with Roasted Potatoes, Asparagus, and Butternut Squash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Sheet Pan Chicken with Roasted Potatoes, Asparagus, and Butternut Squash

YOUR SOLIN GENERATED RECIPE

Lemon Herb Sheet Pan Chicken with Roasted Potatoes, Asparagus, and Butternut Squash

Savor the bright flavors of lemon and fresh herbs paired with tender chicken breast and a medley of roasted vegetables. This one-pan meal boasts crispy edges on your potatoes and a caramelized finish on the squash, complemented by the delicate snap of asparagus, making every bite a harmonious blend of textures and flavors.

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NUTRITION

444kcal
Protein
32.4g
Fat
17.3g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Potato

1/2 cup Asparagus

1/2 cup Butternut Squash

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, and thyme. Season the mixture with salt and pepper to taste.

  • 3

    Place the chicken breast, diced red potato, asparagus spears, and butternut squash cubes on the sheet pan. Drizzle the herb mixture evenly over all the ingredients, ensuring everything is well coated.

  • 4

    Toss the vegetables gently to spread the seasoning. Arrange chicken in the center ensuring even distribution of veggies around the meat.

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with lightly crisped edges.

  • 6

    Remove from the oven and let it rest for 5 minutes before serving.

Lemon Herb Sheet Pan Chicken with Roasted Potatoes, Asparagus, and Butternut Squash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Sheet Pan Chicken with Roasted Potatoes, Asparagus, and Butternut Squash

YOUR SOLIN GENERATED RECIPE

Lemon Herb Sheet Pan Chicken with Roasted Potatoes, Asparagus, and Butternut Squash

Savor the bright flavors of lemon and fresh herbs paired with tender chicken breast and a medley of roasted vegetables. This one-pan meal boasts crispy edges on your potatoes and a caramelized finish on the squash, complemented by the delicate snap of asparagus, making every bite a harmonious blend of textures and flavors.

NUTRITION

444kcal
Protein
32.4g
Fat
17.3g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Potato

1/2 cup Asparagus

1/2 cup Butternut Squash

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, and thyme. Season the mixture with salt and pepper to taste.

  • 3

    Place the chicken breast, diced red potato, asparagus spears, and butternut squash cubes on the sheet pan. Drizzle the herb mixture evenly over all the ingredients, ensuring everything is well coated.

  • 4

    Toss the vegetables gently to spread the seasoning. Arrange chicken in the center ensuring even distribution of veggies around the meat.

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with lightly crisped edges.

  • 6

    Remove from the oven and let it rest for 5 minutes before serving.