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 sheet pan dinner featuring succulent lemon herb chicken paired with crisp roasted asparagus and sweet bell peppers. The bright citrus notes and aromatic herbs enhance the tender chicken, while the colorful vegetables add a refreshing crunch, making this meal as pleasing to the eye as it is to the palate.

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NUTRITION

318kcal
Protein
35.2g
Fat
13.2g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 bunch Asparagus

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1 teaspoon Dried Italian Herbs

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken breast, trimmed asparagus, and sliced red bell pepper in a single layer on the sheet pan.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried Italian herbs, salt, and black pepper.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Roast in the preheated oven for 18-22 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 6

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your balanced, nutrient-packed meal!

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 sheet pan dinner featuring succulent lemon herb chicken paired with crisp roasted asparagus and sweet bell peppers. The bright citrus notes and aromatic herbs enhance the tender chicken, while the colorful vegetables add a refreshing crunch, making this meal as pleasing to the eye as it is to the palate.

NUTRITION

318kcal
Protein
35.2g
Fat
13.2g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 bunch Asparagus

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1 teaspoon Dried Italian Herbs

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken breast, trimmed asparagus, and sliced red bell pepper in a single layer on the sheet pan.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried Italian herbs, salt, and black pepper.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Roast in the preheated oven for 18-22 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 6

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your balanced, nutrient-packed meal!