YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Chicken with Roasted Asparagus and Bell Peppers
Enjoy a vibrant, nutrient-packed meal featuring succulent lemon-infused chicken paired with tender roasted asparagus and sweet bell peppers. This one-pan dish is bursting with bright flavors and is perfect for a quick, healthy dinner that meets your protein and calorie goals.
INGREDIENTS
5 oz Chicken Breast (cooked, roasted)
1 cup Asparagus
1 medium Bell Pepper (red)
1 tbsp Lemon Juice (fresh)
1 tsp Extra Virgin Olive Oil
0.5 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a small bowl, whisk together the lemon juice, olive oil, garlic powder, salt, and pepper.
Place the chicken breast on a sheet pan and brush both sides with the lemon mixture.
Add asparagus and sliced bell pepper to the sheet pan. Drizzle the remaining lemon mixture over the vegetables.
Toss the vegetables gently to ensure they are evenly coated.
Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove from the oven, let the chicken rest for a few minutes, then serve the chicken with the roasted vegetables.