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 vibrant flavors of tender lemon herb chicken paired with crisp roasted asparagus and sweet, caramelized sweet potatoes. This balanced sheet pan meal delivers bright citrus notes, aromatic herbs, and a delightful mix of textures that make every bite a feast for the senses.

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NUTRITION

396kcal
Protein
48.2g
Fat
9.6g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Fresh Asparagus (134g)

1/2 medium Sweet Potato (100g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1/2 tsp Dried Thyme and Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a sheet pan with parchment paper for easier cleanup.

  • 3

    In a bowl, toss the asparagus and diced sweet potato with olive oil, a pinch of salt, pepper, and half of the dried herbs.

  • 4

    Place the chicken breast on the sheet pan. Drizzle lemon juice over the chicken and season with salt, pepper, and the remaining dried thyme and rosemary.

  • 5

    Arrange the seasoned asparagus and sweet potato around the chicken ensuring even spacing.

  • 6

    Roast the sheet pan in the oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.

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 vibrant flavors of tender lemon herb chicken paired with crisp roasted asparagus and sweet, caramelized sweet potatoes. This balanced sheet pan meal delivers bright citrus notes, aromatic herbs, and a delightful mix of textures that make every bite a feast for the senses.

NUTRITION

396kcal
Protein
48.2g
Fat
9.6g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Fresh Asparagus (134g)

1/2 medium Sweet Potato (100g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1/2 tsp Dried Thyme and Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a sheet pan with parchment paper for easier cleanup.

  • 3

    In a bowl, toss the asparagus and diced sweet potato with olive oil, a pinch of salt, pepper, and half of the dried herbs.

  • 4

    Place the chicken breast on the sheet pan. Drizzle lemon juice over the chicken and season with salt, pepper, and the remaining dried thyme and rosemary.

  • 5

    Arrange the seasoned asparagus and sweet potato around the chicken ensuring even spacing.

  • 6

    Roast the sheet pan in the oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.