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.

Sheet Pan Lemon Herb Chicken and Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Asparagus

Tender chicken breast roasted with crisp asparagus and juicy cherry tomatoes, finished with a bright and zesty lemon-herb drizzle.

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NUTRITION

463kcal
Protein
56.1g
Fat
20.6g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1.5 cup Asparagus

0.5 cup Cherry tomatoes

1 tbsp Olive oil

1 tbsp Lemon juice

1 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 and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Slice the chicken breast into even 1-inch strips and trim the tough, woody ends off the asparagus spears.

  • 3

    Place the chicken strips, trimmed asparagus, and whole cherry tomatoes onto the prepared sheet pan.

  • 4

    In a small glass bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

  • 5

    Drizzle the lemon-herb mixture over the chicken and vegetables, tossing thoroughly with your hands to ensure everything is well coated.

  • 6

    Spread the ingredients out into a single layer and roast for 15 to 18 minutes until the chicken is cooked through and the tomatoes have just begun to burst.

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.

Sheet Pan Lemon Herb Chicken and Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Asparagus

Tender chicken breast roasted with crisp asparagus and juicy cherry tomatoes, finished with a bright and zesty lemon-herb drizzle.

NUTRITION

463kcal
Protein
56.1g
Fat
20.6g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1.5 cup Asparagus

0.5 cup Cherry tomatoes

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Slice the chicken breast into even 1-inch strips and trim the tough, woody ends off the asparagus spears.

  • 3

    Place the chicken strips, trimmed asparagus, and whole cherry tomatoes onto the prepared sheet pan.

  • 4

    In a small glass bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

  • 5

    Drizzle the lemon-herb mixture over the chicken and vegetables, tossing thoroughly with your hands to ensure everything is well coated.

  • 6

    Spread the ingredients out into a single layer and roast for 15 to 18 minutes until the chicken is cooked through and the tomatoes have just begun to burst.