Name: Sheet Pan Lemon Herb Chicken and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 cup asparagus; 1 tbsp extra virgin olive oil; 0.5 whole lemon; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

Sheet Pan Lemon Herb Chicken and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Asparagus

Tender chicken breasts roasted with crisp asparagus on a single sheet pan, infused with zesty lemon and aromatic herbs for a vibrant, citrusy finish.

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NUTRITION

Protein

57.8g

Fat

20.9g

Carbs

11.0g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

0.5 whole lemon

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Trim the woody ends off the asparagus and mince the garlic clove.
3
Place the chicken breast and asparagus on the prepared sheet pan.
4
Drizzle the olive oil over the chicken and asparagus, then sprinkle with minced garlic, sea salt, black pepper, and dried oregano.
5
Toss the asparagus to coat evenly and flip the chicken to ensure it is seasoned on both sides.
6
Slice the half lemon into thin rounds and place them on top of the chicken and asparagus.
7
Roast in the oven for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.
8
Remove from the oven and squeeze any remaining juice from the roasted lemon slices over the dish before serving.