Name: Sheet Pan Lemon Herb Chicken with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.25 oz Chicken breast; 1.5 cups Asparagus; 1 tbsp Extra virgin olive oil; 0.5 whole Lemon; 2 cloves Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Sheet Pan Lemon Herb Chicken with 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 with Asparagus

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

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NUTRITION

Protein

44.8g

Fat

19.1g

Carbs

18.0g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chicken breast

1.5 cups Asparagus

1 tbsp Extra virgin olive oil

0.5 whole Lemon

2 cloves Garlic

0.5 tsp Dried oregano

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 rimmed sheet pan with parchment paper for easy cleanup.
2
Pat the chicken breasts dry with a paper towel and place them on one side of the prepared sheet pan.
3
Trim the woody ends off the asparagus spears and arrange them in a single layer on the other side of the pan.
4
In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, sea salt, and black pepper.
5
Drizzle the herb oil mixture over both the chicken and the asparagus, using your hands or a brush to ensure everything is evenly coated.
6
Thinly slice the half lemon into rounds and tuck them around the chicken and over the asparagus spears.
7
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and lightly browned.