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

YOUR SOLIN GENERATED RECIPE

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

A vibrant and balanced sheet pan dinner featuring tender lemon herb chicken, perfectly roasted asparagus, and sweet, caramelized sweet potatoes. The flavors of citrus and fresh herbs elevate this wholesome dish that’s as beautiful on the plate as it is nutritious.

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NUTRITION

350kcal
Protein
44.2g
Fat
9.3g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Asparagus

1/2 medium Sweet Potato

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the sweet potato into 1/4-inch rounds and trim the asparagus ends. Arrange both on the sheet pan.

  • 3

    Drizzle olive oil and lemon juice over the vegetables, then sprinkle with salt, pepper, and dried oregano. Toss gently to coat evenly.

  • 4

    Place the chicken breast (measured at 5 ounces) on the sheet pan among the vegetables. Season the chicken with additional salt, pepper, and a squeeze of lemon if desired.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and starting to crisp at the edges.

  • 6

    Remove from the oven and let the dish rest for a few minutes before serving.

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

YOUR SOLIN GENERATED RECIPE

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

A vibrant and balanced sheet pan dinner featuring tender lemon herb chicken, perfectly roasted asparagus, and sweet, caramelized sweet potatoes. The flavors of citrus and fresh herbs elevate this wholesome dish that’s as beautiful on the plate as it is nutritious.

NUTRITION

350kcal
Protein
44.2g
Fat
9.3g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Asparagus

1/2 medium Sweet Potato

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the sweet potato into 1/4-inch rounds and trim the asparagus ends. Arrange both on the sheet pan.

  • 3

    Drizzle olive oil and lemon juice over the vegetables, then sprinkle with salt, pepper, and dried oregano. Toss gently to coat evenly.

  • 4

    Place the chicken breast (measured at 5 ounces) on the sheet pan among the vegetables. Season the chicken with additional salt, pepper, and a squeeze of lemon if desired.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and starting to crisp at the edges.

  • 6

    Remove from the oven and let the dish rest for a few minutes before serving.