Sheet Pan Lemon Garlic Chicken with Roasted Green Beans and Bell Peppers

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

Sheet Pan Lemon Garlic Chicken with Roasted Green Beans and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Garlic Chicken with Roasted Green Beans and Bell Peppers

Enjoy a vibrant and satisfying sheet pan meal featuring tender lemon garlic chicken paired with crisp roasted green beans and sweet red bell peppers, complemented by a bed of fluffy quinoa for an extra boost of energy. The dish offers a perfect balance of tangy citrus, aromatic garlic, and the natural sweetness of roasted vegetables.

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NUTRITION

395kcal
Protein
40.8g
Fat
10.7g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Green Beans

1 medium Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

1 clove Minced Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast, green beans, and red bell pepper cut into strips.

  • 3

    In a small bowl, whisk together lemon juice, minced garlic, and olive oil. Drizzle the mixture over the chicken and vegetables.

  • 4

    Season with salt, pepper, and your preferred herbs (such as thyme or rosemary).

  • 5

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

  • 6

    While the chicken and vegetables roast, prepare quinoa as per package instructions if not pre-cooked.

  • 7

    Plate the chicken and vegetables over a bed of quinoa, and enjoy your balanced, nutrient-packed meal.

Sheet Pan Lemon Garlic Chicken with Roasted Green Beans and Bell Peppers

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

Sheet Pan Lemon Garlic Chicken with Roasted Green Beans and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Garlic Chicken with Roasted Green Beans and Bell Peppers

Enjoy a vibrant and satisfying sheet pan meal featuring tender lemon garlic chicken paired with crisp roasted green beans and sweet red bell peppers, complemented by a bed of fluffy quinoa for an extra boost of energy. The dish offers a perfect balance of tangy citrus, aromatic garlic, and the natural sweetness of roasted vegetables.

NUTRITION

395kcal
Protein
40.8g
Fat
10.7g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Green Beans

1 medium Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

1 clove Minced Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast, green beans, and red bell pepper cut into strips.

  • 3

    In a small bowl, whisk together lemon juice, minced garlic, and olive oil. Drizzle the mixture over the chicken and vegetables.

  • 4

    Season with salt, pepper, and your preferred herbs (such as thyme or rosemary).

  • 5

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

  • 6

    While the chicken and vegetables roast, prepare quinoa as per package instructions if not pre-cooked.

  • 7

    Plate the chicken and vegetables over a bed of quinoa, and enjoy your balanced, nutrient-packed meal.