Sheet Pan Lemon Herb Chicken with 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 Roasted Asparagus and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Sweet Potatoes

Savor a balanced meal featuring tender lemon herb chicken paired with perfectly roasted asparagus and sweet potatoes. The lemon and herb marinade lifts the flavors while the sheet pan cooking method makes cleanup a breeze.

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NUTRITION

445kcal
Protein
44.7g
Fat
18.3g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Sweet Potato

7 spears Asparagus

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme & Rosemary)

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, chopped herbs, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast, chopped into even portions if desired, on one side of the sheet pan. Drizzle half of the lemon herb mixture over the chicken, ensuring it is evenly coated.

  • 4

    Cube the sweet potato and trim the ends off the asparagus. Arrange them on the other side of the sheet pan.

  • 5

    Drizzle the remaining lemon herb mixture over the vegetables, tossing gently to coat everything evenly.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Check that the internal temperature of the chicken reaches 165°F before serving. Plate the chicken with a serving of roasted sweet potatoes and asparagus. Enjoy!

Sheet Pan Lemon Herb Chicken with 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 Roasted Asparagus and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Sweet Potatoes

Savor a balanced meal featuring tender lemon herb chicken paired with perfectly roasted asparagus and sweet potatoes. The lemon and herb marinade lifts the flavors while the sheet pan cooking method makes cleanup a breeze.

NUTRITION

445kcal
Protein
44.7g
Fat
18.3g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Sweet Potato

7 spears Asparagus

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme & Rosemary)

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, chopped herbs, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast, chopped into even portions if desired, on one side of the sheet pan. Drizzle half of the lemon herb mixture over the chicken, ensuring it is evenly coated.

  • 4

    Cube the sweet potato and trim the ends off the asparagus. Arrange them on the other side of the sheet pan.

  • 5

    Drizzle the remaining lemon herb mixture over the vegetables, tossing gently to coat everything evenly.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Check that the internal temperature of the chicken reaches 165°F before serving. Plate the chicken with a serving of roasted sweet potatoes and asparagus. Enjoy!