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

Enjoy a vibrant plate of tender lemon herb chicken paired with crunchy roasted asparagus and sweet bell peppers. The zesty lemon and aromatic herbs elevate the simple, wholesome ingredients to create a perfectly balanced meal, ideal for a satisfying dinner.

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NUTRITION

308kcal
Protein
39.7g
Fat
8.6g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Asparagus

1 medium Bell Pepper

1 teaspoon Olive Oil

1/2 Lemon

1 clove Garlic

1 tablespoon Fresh Parsley

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into even pieces or leave whole if preferred, and place on the sheet pan.

  • 3

    Trim the asparagus and cut the bell pepper into strips. Add them to the sheet pan.

  • 4

    In a small bowl, whisk together olive oil, juice from 1/2 lemon, minced garlic, chopped parsley, salt, and pepper.

  • 5

    Drizzle the lemon herb mixture over the chicken and vegetables, ensuring even coating.

  • 6

    Toss the vegetables gently to distribute the seasoning, then arrange them around the chicken.

  • 7

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender with slight char.

  • 8

    Remove from oven, garnish with a bit more fresh parsley if desired, and serve immediately.

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

Enjoy a vibrant plate of tender lemon herb chicken paired with crunchy roasted asparagus and sweet bell peppers. The zesty lemon and aromatic herbs elevate the simple, wholesome ingredients to create a perfectly balanced meal, ideal for a satisfying dinner.

NUTRITION

308kcal
Protein
39.7g
Fat
8.6g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Asparagus

1 medium Bell Pepper

1 teaspoon Olive Oil

1/2 Lemon

1 clove Garlic

1 tablespoon Fresh Parsley

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat the oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into even pieces or leave whole if preferred, and place on the sheet pan.

  • 3

    Trim the asparagus and cut the bell pepper into strips. Add them to the sheet pan.

  • 4

    In a small bowl, whisk together olive oil, juice from 1/2 lemon, minced garlic, chopped parsley, salt, and pepper.

  • 5

    Drizzle the lemon herb mixture over the chicken and vegetables, ensuring even coating.

  • 6

    Toss the vegetables gently to distribute the seasoning, then arrange them around the chicken.

  • 7

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender with slight char.

  • 8

    Remove from oven, garnish with a bit more fresh parsley if desired, and serve immediately.