Name: Sheet Pan Lemon Herb Chicken and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 cup Asparagus; 0.5 cup Cooked brown rice; 0.5 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Oven-roasted chicken breast and crisp asparagus tossed in a zesty lemon-herb marinade, served over a bed of fluffy brown rice.

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NUTRITION

Protein

55.7g

Fat

14.6g

Carbs

38.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

0.5 cup Cooked brown rice

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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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
Cut the chicken breast into 1-inch bite-sized pieces and trim the woody ends off the asparagus spears.
3
In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.
4
Add the chicken and asparagus to the bowl and toss thoroughly until every piece is coated in the bright, citrusy marinade.
5
Spread the mixture onto the prepared sheet pan in a single layer, ensuring the pieces are not overcrowded.
6
Roast in the oven for 15 to 18 minutes until the chicken is cooked through and the asparagus is tender-crisp.
7
Serve the roasted chicken and vegetables immediately over the warm, fluffy cooked brown rice.