Sheet Pan Citrus Chicken with Roasted Bell Peppers and Creamy Guacamole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Citrus Chicken with Roasted Bell Peppers and Creamy Guacamole

YOUR SOLIN GENERATED RECIPE

Sheet Pan Citrus Chicken with Roasted Bell Peppers and Creamy Guacamole

Enjoy a vibrant, one-pan meal featuring tender citrus-infused chicken breast paired with sweet roasted bell peppers and a refreshing dollop of creamy guacamole. This dish delivers a burst of zesty flavors complemented by the natural sweetness of roasted veggies and the rich texture of avocado, creating a satisfying and wholesome meal that perfectly balances protein and calories.

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NUTRITION

395kcal
Protein
42.8g
Fat
14.4g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (119g)

1 medium Yellow Bell Pepper (119g)

2 tbsp Orange Juice

1 tbsp Lemon Juice

1 tsp Olive Oil

1/4 Avocado (50g)

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine orange juice, lemon juice, olive oil, garlic powder, salt, and pepper to create a citrus marinade.

  • 3

    Place the chicken breast on a sheet pan and pour the marinade over it, ensuring the chicken is well coated.

  • 4

    Chop the red and yellow bell peppers into strips and arrange them around the chicken on the sheet pan.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the peppers are tender with slight caramelization.

  • 6

    While the chicken and peppers are roasting, prepare the creamy guacamole by mashing the 1/4 avocado in a small bowl with a pinch of salt and a squeeze of extra lemon juice if desired.

  • 7

    Once everything is cooked, plate the chicken and roasted bell peppers, and top or serve with a side of the creamy guacamole.

  • 8

    Enjoy your vibrant, nutrient-packed meal!

Sheet Pan Citrus Chicken with Roasted Bell Peppers and Creamy Guacamole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Citrus Chicken with Roasted Bell Peppers and Creamy Guacamole

YOUR SOLIN GENERATED RECIPE

Sheet Pan Citrus Chicken with Roasted Bell Peppers and Creamy Guacamole

Enjoy a vibrant, one-pan meal featuring tender citrus-infused chicken breast paired with sweet roasted bell peppers and a refreshing dollop of creamy guacamole. This dish delivers a burst of zesty flavors complemented by the natural sweetness of roasted veggies and the rich texture of avocado, creating a satisfying and wholesome meal that perfectly balances protein and calories.

NUTRITION

395kcal
Protein
42.8g
Fat
14.4g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (119g)

1 medium Yellow Bell Pepper (119g)

2 tbsp Orange Juice

1 tbsp Lemon Juice

1 tsp Olive Oil

1/4 Avocado (50g)

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine orange juice, lemon juice, olive oil, garlic powder, salt, and pepper to create a citrus marinade.

  • 3

    Place the chicken breast on a sheet pan and pour the marinade over it, ensuring the chicken is well coated.

  • 4

    Chop the red and yellow bell peppers into strips and arrange them around the chicken on the sheet pan.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the peppers are tender with slight caramelization.

  • 6

    While the chicken and peppers are roasting, prepare the creamy guacamole by mashing the 1/4 avocado in a small bowl with a pinch of salt and a squeeze of extra lemon juice if desired.

  • 7

    Once everything is cooked, plate the chicken and roasted bell peppers, and top or serve with a side of the creamy guacamole.

  • 8

    Enjoy your vibrant, nutrient-packed meal!