Sheet Pan Lemon Herb Chicken with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus

Enjoy a vibrant and satisfying dinner featuring tender lemon herb chicken complemented by freshly roasted asparagus and a side of fluffy quinoa. The zesty marinade and aromatic herbs infuse the chicken with bright flavors, while the asparagus offers a crisp, green contrast, making every bite a balanced and delicious experience.

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NUTRITION

394kcal
Protein
38.5g
Fat
14.9g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

2 tsp Olive Oil

Juice and zest of 1/2 Lemon

1 clove Garlic

2 tbsp Fresh Herbs (Thyme & Rosemary)

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast on the sheet pan and coat it evenly with the lemon herb marinade.

  • 4

    Arrange the asparagus around the chicken. Drizzle any remaining marinade over the asparagus.

  • 5

    Roast in the oven for 18-22 minutes or until the chicken is cooked through and the asparagus is tender with slight crisp edges.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions.

  • 7

    Plate the roasted chicken and asparagus alongside the cooked quinoa. Enjoy your balanced, nutrient-packed meal!

Sheet Pan Lemon Herb Chicken with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus

Enjoy a vibrant and satisfying dinner featuring tender lemon herb chicken complemented by freshly roasted asparagus and a side of fluffy quinoa. The zesty marinade and aromatic herbs infuse the chicken with bright flavors, while the asparagus offers a crisp, green contrast, making every bite a balanced and delicious experience.

NUTRITION

394kcal
Protein
38.5g
Fat
14.9g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

2 tsp Olive Oil

Juice and zest of 1/2 Lemon

1 clove Garlic

2 tbsp Fresh Herbs (Thyme & Rosemary)

1/2 cup Cooked Quinoa

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast on the sheet pan and coat it evenly with the lemon herb marinade.

  • 4

    Arrange the asparagus around the chicken. Drizzle any remaining marinade over the asparagus.

  • 5

    Roast in the oven for 18-22 minutes or until the chicken is cooked through and the asparagus is tender with slight crisp edges.

  • 6

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions.

  • 7

    Plate the roasted chicken and asparagus alongside the cooked quinoa. Enjoy your balanced, nutrient-packed meal!