Sheet Pan Lemon Herb Chicken with Roasted Bell Peppers and Feta

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 Bell Peppers and Feta

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Bell Peppers and Feta

Savor this bright, wholesome sheet pan dinner featuring tender lemon herb chicken mingling with sweet roasted bell peppers and tangy crumbled feta. A harmonious balance of zesty citrus and aromatic herbs makes every bite burst with flavor while delivering a nutritious meal perfect for your healthy lifestyle.

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NUTRITION

409kcal
Protein
49.5g
Fat
16.2g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Bell Peppers

1 oz Feta Cheese

1 tsp Olive Oil

1/2 Lemon

2 tbsp Fresh Herbs (thyme and rosemary)

2 cloves Garlic

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 the olive oil, juice from half a lemon, minced garlic, chopped fresh herbs, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on the sheet pan and brush generously with the lemon herb marinade on both sides.

  • 4

    Cut bell peppers into strips and scatter them around the chicken on the pan. Drizzle additional olive oil if desired and season lightly with salt and pepper.

  • 5

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

  • 6

    Remove from the oven and sprinkle crumbled feta cheese over the warm roasted bell peppers and chicken. Allow the cheese to soften for a minute before serving.

  • 7

    Serve immediately and enjoy the vibrant flavors of this wholesome, nutritious dish.

Sheet Pan Lemon Herb Chicken with Roasted Bell Peppers and Feta

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 Bell Peppers and Feta

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Bell Peppers and Feta

Savor this bright, wholesome sheet pan dinner featuring tender lemon herb chicken mingling with sweet roasted bell peppers and tangy crumbled feta. A harmonious balance of zesty citrus and aromatic herbs makes every bite burst with flavor while delivering a nutritious meal perfect for your healthy lifestyle.

NUTRITION

409kcal
Protein
49.5g
Fat
16.2g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Bell Peppers

1 oz Feta Cheese

1 tsp Olive Oil

1/2 Lemon

2 tbsp Fresh Herbs (thyme and rosemary)

2 cloves Garlic

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 the olive oil, juice from half a lemon, minced garlic, chopped fresh herbs, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on the sheet pan and brush generously with the lemon herb marinade on both sides.

  • 4

    Cut bell peppers into strips and scatter them around the chicken on the pan. Drizzle additional olive oil if desired and season lightly with salt and pepper.

  • 5

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

  • 6

    Remove from the oven and sprinkle crumbled feta cheese over the warm roasted bell peppers and chicken. Allow the cheese to soften for a minute before serving.

  • 7

    Serve immediately and enjoy the vibrant flavors of this wholesome, nutritious dish.