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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a beautifully balanced sheet pan dinner featuring tender lemon-herb roasted chicken paired with crispy asparagus and naturally sweet, roasted sweet potatoes. Each bite delivers a burst of citrus and fresh herbs, perfectly complemented by the savory, charred veggies.

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NUTRITION

356kcal
Protein
46.6g
Fat
9.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1/2 medium Sweet Potato (57g)

6 spears Asparagus (100g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic

1 tbsp Fresh Rosemary & Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a large sheet pan by lining it with parchment paper or a silicone mat.

  • 2

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

  • 3

    Place the chicken breast, halved sweet potato pieces, and asparagus spears on the sheet pan. Drizzle the mixture evenly over the chicken and vegetables, then toss the sweet potatoes and asparagus gently to coat them in the seasoning.

  • 4

    Arrange the chicken so that it has a bit of space and the vegetables are spread out in a single layer to ensure even roasting.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.

  • 6

    Remove the sheet pan from the oven, let the dish rest for a few minutes, then serve and enjoy your balanced, flavorful meal.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a beautifully balanced sheet pan dinner featuring tender lemon-herb roasted chicken paired with crispy asparagus and naturally sweet, roasted sweet potatoes. Each bite delivers a burst of citrus and fresh herbs, perfectly complemented by the savory, charred veggies.

NUTRITION

356kcal
Protein
46.6g
Fat
9.5g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1/2 medium Sweet Potato (57g)

6 spears Asparagus (100g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic

1 tbsp Fresh Rosemary & Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a large sheet pan by lining it with parchment paper or a silicone mat.

  • 2

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

  • 3

    Place the chicken breast, halved sweet potato pieces, and asparagus spears on the sheet pan. Drizzle the mixture evenly over the chicken and vegetables, then toss the sweet potatoes and asparagus gently to coat them in the seasoning.

  • 4

    Arrange the chicken so that it has a bit of space and the vegetables are spread out in a single layer to ensure even roasting.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.

  • 6

    Remove the sheet pan from the oven, let the dish rest for a few minutes, then serve and enjoy your balanced, flavorful meal.