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

Savor the zesty tang of lemon-infused herb chicken perfectly roasted alongside crisp asparagus and vibrant bell peppers. This one-pan meal is a celebration of fresh flavors, ensuring each bite is both nutritious and utterly satisfying.

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NUTRITION

430kcal
Protein
40.9g
Fat
18.9g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 tbsp Olive Oil

1 medium Lemon (juiced)

2 cloves Garlic, minced

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt & 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 olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Drizzle half of the lemon-herb mixture over the chicken.

  • 4

    Chop asparagus into uniform pieces if needed, and slice the red and yellow bell peppers into strips. Arrange the vegetables around the chicken on the sheet pan.

  • 5

    Pour the remaining lemon-herb mixture over the vegetables, ensuring they are evenly coated.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let rest for a few minutes, and 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

Savor the zesty tang of lemon-infused herb chicken perfectly roasted alongside crisp asparagus and vibrant bell peppers. This one-pan meal is a celebration of fresh flavors, ensuring each bite is both nutritious and utterly satisfying.

NUTRITION

430kcal
Protein
40.9g
Fat
18.9g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 tbsp Olive Oil

1 medium Lemon (juiced)

2 cloves Garlic, minced

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt & 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 olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Drizzle half of the lemon-herb mixture over the chicken.

  • 4

    Chop asparagus into uniform pieces if needed, and slice the red and yellow bell peppers into strips. Arrange the vegetables around the chicken on the sheet pan.

  • 5

    Pour the remaining lemon-herb mixture over the vegetables, ensuring they are evenly coated.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 7

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