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 meal featuring tender lemon herb chicken paired with crisp roasted asparagus and sweet bell peppers. This dish is bursting with fresh flavors and aromatic herbs, making it a light yet satisfying option for your dinner rotation.

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NUTRITION

433kcal
Protein
47.7g
Fat
19.8g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1 medium Bell Pepper

2 tbsp Lemon Juice

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, thyme, and rosemary. Season with salt and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange asparagus and bell pepper slices around the chicken.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables.

  • 5

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

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted veggies.

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 meal featuring tender lemon herb chicken paired with crisp roasted asparagus and sweet bell peppers. This dish is bursting with fresh flavors and aromatic herbs, making it a light yet satisfying option for your dinner rotation.

NUTRITION

433kcal
Protein
47.7g
Fat
19.8g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1 medium Bell Pepper

2 tbsp Lemon Juice

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, thyme, and rosemary. Season with salt and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange asparagus and bell pepper slices around the chicken.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables.

  • 5

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

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted veggies.