YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Asparagus
Tender chicken breasts roasted on a single pan with crisp asparagus and juicy cherry tomatoes, finished with a bright and zesty lemon-herb drizzle.
INGREDIENTS
4 oz Chicken breast
1 bunch Asparagus
0.5 cup Cherry tomatoes
1.5 tbsp Extra virgin olive oil
1 tsp Dried oregano
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 medium Lemon
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Place the chicken breasts on the pan, and if they are very thick, slice them into even cutlets to ensure quick and even cooking.
Arrange the trimmed asparagus and cherry tomatoes around the chicken in a single layer on the sheet pan.
Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with dried oregano, garlic powder, sea salt, and black pepper.
Toss the vegetables gently to coat and flip the chicken to ensure it is seasoned well on both sides.
Roast in the oven for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.
Remove from the oven, squeeze the juice of the lemon over the entire pan, and garnish with fresh chopped parsley before serving.