Name: Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 100 g Asparagus; 1 medium Red Bell Pepper; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dried Thyme; 1 tsp Dried Rosemary; 1 tsp Garlic Powder; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Bell Peppers

Savor a light yet flavorful dish featuring tender lemon herb chicken paired with vibrantly roasted asparagus and bell peppers. This sheet pan creation is artfully seasoned with fresh lemon juice and herbs, delivering a balanced meal that's as visually appealing as it is nutritious.

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NUTRITION

Protein

46.0g

Fat

9.2g

Carbs

16.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100 g Asparagus

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Thyme

1 tsp Dried Rosemary

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
Place the chicken breast, trimmed asparagus, and sliced red bell pepper on a large sheet pan.
3
Drizzle olive oil and lemon juice evenly over the ingredients.
4
Season with dried thyme, dried rosemary, garlic powder, salt, and pepper.
5
Toss the vegetables gently to coat with the seasonings, ensuring that the chicken is well seasoned as well.
6
Arrange everything in a single layer for even roasting.
7
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 crisp.
8
Remove from oven and let rest for a few minutes before serving.