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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Crispy Potatoes

Savor the delightful combination of zesty lemon, fresh herbs, and perfectly roasted chicken paired with tender asparagus and crispy potatoes. This one-pan meal delivers bright, aromatic flavors with a satisfying crunch, making it a wholesome and delicious dish.

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NUTRITION

354kcal
Protein
39.3g
Fat
11.2g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100g Baby Potatoes

90g Fresh Asparagus

0.5 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, lemon juice, minced garlic, and chopped leaves from the rosemary and thyme sprigs. Season with salt and pepper.

  • 3

    Place the chicken breast, baby potatoes (quartered for even cooking), and asparagus on the sheet pan. Drizzle the herb and lemon mixture evenly over all ingredients.

  • 4

    Toss the potatoes and asparagus gently to coat them with the marinade. Ensure the chicken is well seasoned.

  • 5

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F, the potatoes are crispy on the edges, and the asparagus is tender.

  • 6

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken with a scattering of roasted potatoes and asparagus.

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Crispy Potatoes

Savor the delightful combination of zesty lemon, fresh herbs, and perfectly roasted chicken paired with tender asparagus and crispy potatoes. This one-pan meal delivers bright, aromatic flavors with a satisfying crunch, making it a wholesome and delicious dish.

NUTRITION

354kcal
Protein
39.3g
Fat
11.2g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100g Baby Potatoes

90g Fresh Asparagus

0.5 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, lemon juice, minced garlic, and chopped leaves from the rosemary and thyme sprigs. Season with salt and pepper.

  • 3

    Place the chicken breast, baby potatoes (quartered for even cooking), and asparagus on the sheet pan. Drizzle the herb and lemon mixture evenly over all ingredients.

  • 4

    Toss the potatoes and asparagus gently to coat them with the marinade. Ensure the chicken is well seasoned.

  • 5

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F, the potatoes are crispy on the edges, and the asparagus is tender.

  • 6

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken with a scattering of roasted potatoes and asparagus.