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

Enjoy a vibrant medley of flavors with tender lemon herb chicken paired perfectly with roasted asparagus and sweet potatoes. This sheet pan meal bursts with freshness from citrus and herbs, melding savory and subtly sweet notes, ideal for a balanced and filling dinner.

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NUTRITION

342kcal
Protein
39.1g
Fat
9g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 medium Sweet Potato (68g)

1 bunch Asparagus (approx 6 spears, 90g)

1 Lemon (juice and zest, 58g)

1 tsp Olive Oil (4.5g)

1 tbsp Fresh Herbs (thyme, rosemary mix, 4g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the sweet potato into 1/2-inch rounds and trim the tough ends of the asparagus.

  • 3

    In a small bowl, whisk together the olive oil, juice and zest of the lemon, chopped fresh herbs, salt, and pepper.

  • 4

    Place the chicken breast, sweet potato rounds, and asparagus spears on a large sheet pan.

  • 5

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, ensuring everything is lightly coated.

  • 6

    Arrange the sheet pan so that the sweet potatoes are in a single layer and the asparagus and chicken have space to roast.

  • 7

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

  • 8

    Remove from the oven and allow to rest briefly before serving.

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

Enjoy a vibrant medley of flavors with tender lemon herb chicken paired perfectly with roasted asparagus and sweet potatoes. This sheet pan meal bursts with freshness from citrus and herbs, melding savory and subtly sweet notes, ideal for a balanced and filling dinner.

NUTRITION

342kcal
Protein
39.1g
Fat
9g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 medium Sweet Potato (68g)

1 bunch Asparagus (approx 6 spears, 90g)

1 Lemon (juice and zest, 58g)

1 tsp Olive Oil (4.5g)

1 tbsp Fresh Herbs (thyme, rosemary mix, 4g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the sweet potato into 1/2-inch rounds and trim the tough ends of the asparagus.

  • 3

    In a small bowl, whisk together the olive oil, juice and zest of the lemon, chopped fresh herbs, salt, and pepper.

  • 4

    Place the chicken breast, sweet potato rounds, and asparagus spears on a large sheet pan.

  • 5

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, ensuring everything is lightly coated.

  • 6

    Arrange the sheet pan so that the sweet potatoes are in a single layer and the asparagus and chicken have space to roast.

  • 7

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

  • 8

    Remove from the oven and allow to rest briefly before serving.