Name: Sheet Pan Lemon Herb Roasted Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast (170g); 1 cup Asparagus (134g); 1 tbsp Olive Oil (13.5g); 1 tbsp Lemon Juice (15g); 1 clove Garlic (3g); 1/4 tsp Red Pepper Flakes; 1 tbsp Fresh Thyme; 1 tbsp Fresh Parsley; Salt and Black Pepper to taste

Sheet Pan Lemon Herb Roasted Chicken with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken with Roasted Asparagus

Enjoy a bright, zesty chicken dish roasted alongside crisp asparagus, all enhanced with a burst of lemon and fragrant herbs. This simple sheet pan meal delivers tender, juicy chicken with a touch of garlic and red pepper, perfectly balanced with the earthy crunch of asparagus.

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NUTRITION

Protein

38.4g

Fat

18g

Carbs

7.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Asparagus (134g)

1 tbsp Olive Oil (13.5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

1/4 tsp Red Pepper Flakes

1 tbsp Fresh Thyme

1 tbsp Fresh Parsley

Salt and Black 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
Place the chicken breast on the sheet pan and surround it with trimmed asparagus.
3
In a small bowl, mix olive oil, lemon juice, minced garlic, red pepper flakes, chopped thyme, and parsley. Season with salt and pepper.
4
Drizzle the mixture evenly over the chicken and asparagus, ensuring they are well coated.
5
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender and slightly charred.
6
Remove from the oven and let rest for a few minutes before serving.