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 a light yet satisfying meal featuring a tender lemon herb chicken breast roasted alongside vibrant asparagus and sweet bell peppers. This one-pan wonder is easy to prepare, bursting with fresh, zesty flavors and complemented by aromatic herbs, making it a perfect choice for a wholesome dinner.

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NUTRITION

374kcal
Protein
38.6g
Fat
18.7g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100 g Asparagus

1 medium Bell Pepper

1 tbsp Olive Oil

2 tbsp Lemon Juice

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix olive oil, lemon juice, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast in a bowl and pour half of the lemon herb mixture over it. Let it marinate for 10-15 minutes.

  • 4

    While the chicken is marinating, trim the asparagus and cut the bell pepper into strips.

  • 5

    Toss the asparagus and bell pepper in the remaining lemon herb mixture on the sheet pan.

  • 6

    Place the marinated chicken breast on top of the vegetables.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

  • 8

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

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 a light yet satisfying meal featuring a tender lemon herb chicken breast roasted alongside vibrant asparagus and sweet bell peppers. This one-pan wonder is easy to prepare, bursting with fresh, zesty flavors and complemented by aromatic herbs, making it a perfect choice for a wholesome dinner.

NUTRITION

374kcal
Protein
38.6g
Fat
18.7g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100 g Asparagus

1 medium Bell Pepper

1 tbsp Olive Oil

2 tbsp Lemon Juice

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix olive oil, lemon juice, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast in a bowl and pour half of the lemon herb mixture over it. Let it marinate for 10-15 minutes.

  • 4

    While the chicken is marinating, trim the asparagus and cut the bell pepper into strips.

  • 5

    Toss the asparagus and bell pepper in the remaining lemon herb mixture on the sheet pan.

  • 6

    Place the marinated chicken breast on top of the vegetables.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

  • 8

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