Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Bell Peppers

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

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Bell Peppers

Enjoy a vibrant and healthy plate of sheet pan chicken with a zesty lemon herb marinade accompanied by crisp roasted asparagus and sweet bell peppers. This dish is light yet satisfying, delivering a perfect balance of protein and fresh vegetables with a burst of citrus and herb flavors.

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NUTRITION

354kcal
Protein
41.6g
Fat
14g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 medium Bell Pepper

2 tsp Olive Oil

1/2 Lemon

1 tbsp Fresh Herbs (Rosemary, Thyme)

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the juice from half a lemon, olive oil, chopped fresh herbs, minced garlic, salt, and pepper.

  • 3

    Place the 6 oz chicken breast on one side of a sheet pan and brush thoroughly with the lemon herb mixture.

  • 4

    Trim the asparagus and slice the bell pepper into strips; arrange them on the other side of the sheet pan.

  • 5

    Drizzle a little additional olive oil and season the vegetables with salt and pepper.

  • 6

    Roast everything in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Bell Peppers

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

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Bell Peppers

Enjoy a vibrant and healthy plate of sheet pan chicken with a zesty lemon herb marinade accompanied by crisp roasted asparagus and sweet bell peppers. This dish is light yet satisfying, delivering a perfect balance of protein and fresh vegetables with a burst of citrus and herb flavors.

NUTRITION

354kcal
Protein
41.6g
Fat
14g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 medium Bell Pepper

2 tsp Olive Oil

1/2 Lemon

1 tbsp Fresh Herbs (Rosemary, Thyme)

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the juice from half a lemon, olive oil, chopped fresh herbs, minced garlic, salt, and pepper.

  • 3

    Place the 6 oz chicken breast on one side of a sheet pan and brush thoroughly with the lemon herb mixture.

  • 4

    Trim the asparagus and slice the bell pepper into strips; arrange them on the other side of the sheet pan.

  • 5

    Drizzle a little additional olive oil and season the vegetables with salt and pepper.

  • 6

    Roast everything in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.