Name: Sheet Pan Lemon Herb Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp extra virgin olive oil; 4 oz baby yellow potatoes; 1 cup asparagus spears; 0.5 cup cherry tomatoes; 1 tbsp fresh rosemary; 1 tbsp fresh thyme; 1 tbsp lemon juice; 0.5 medium lemon; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Tender chicken breast and baby potatoes roasted on a single sheet pan with vibrant asparagus and bursting cherry tomatoes for a zesty, herb-infused dinner.

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NUTRITION

Protein

51.5g

Fat

19.8g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

4 oz baby yellow potatoes

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 tbsp lemon juice

0.5 medium lemon

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Halve the baby potatoes and place them on the pan, tossing with half the olive oil, sea salt, and black pepper.
3
Roast the potatoes for 15 minutes until they just begin to soften.
4
Move the potatoes to one side of the pan and add the chicken breast, asparagus spears, and cherry tomatoes.
5
Drizzle the remaining olive oil and lemon juice over the chicken and vegetables, then sprinkle with rosemary, thyme, and garlic powder.
6
Place the lemon slices on top of the chicken and roast for 15 to 20 more minutes until the chicken is cooked through.