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 the bright flavors of lemon and fresh herbs enveloping tender chicken breast, perfectly paired with roasted sweet potatoes and crisp asparagus. This one-pan meal delivers a harmonious balance of protein, complex carbs and healthy fats, making it an ideal dinner option that's both nutritious and delicious.

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NUTRITION

452kcal
Protein
36.4g
Fat
18.0g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

150 grams Sweet Potato

100 grams Asparagus

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

0.5 teaspoon Dried Thyme

0.5 teaspoon Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine olive oil, lemon juice, garlic powder, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush the lemon herb mixture generously over the chicken.

  • 4

    Cut the sweet potato into 1/2-inch cubes and trim the asparagus ends. Arrange them around the chicken on the pan.

  • 5

    Drizzle any remaining olive oil mixture over the vegetables, tossing gently to coat.

  • 6

    Roast everything in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve with the roasted vegetables.

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 the bright flavors of lemon and fresh herbs enveloping tender chicken breast, perfectly paired with roasted sweet potatoes and crisp asparagus. This one-pan meal delivers a harmonious balance of protein, complex carbs and healthy fats, making it an ideal dinner option that's both nutritious and delicious.

NUTRITION

452kcal
Protein
36.4g
Fat
18.0g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

150 grams Sweet Potato

100 grams Asparagus

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

0.5 teaspoon Dried Thyme

0.5 teaspoon Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine olive oil, lemon juice, garlic powder, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush the lemon herb mixture generously over the chicken.

  • 4

    Cut the sweet potato into 1/2-inch cubes and trim the asparagus ends. Arrange them around the chicken on the pan.

  • 5

    Drizzle any remaining olive oil mixture over the vegetables, tossing gently to coat.

  • 6

    Roast everything in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve with the roasted vegetables.