Sheet Pan Lemon Chicken with Roasted Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Chicken with Roasted Bell Peppers

Savor a vibrant mix of tender, citrus-infused chicken and sweet roasted bell peppers, all elevated by a splash of olive oil and aromatic garlic. This one-pan dish is a colorful and wholesome option for a nutritious dinner.

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NUTRITION

361kcal
Protein
33.7g
Fat
18.3g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 Red Bell Pepper (164g)

1 Yellow Bell Pepper (150g)

1 tbsp Olive Oil (13.5g)

1 Lemon (58g, juiced)

2 cloves Garlic

1 tsp Fresh Thyme

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

    Slice the red and yellow bell peppers into strips and place them evenly on the sheet pan.

  • 3

    In a small bowl, combine olive oil, lemon juice, minced garlic, fresh thyme, salt, and pepper.

  • 4

    Place the chicken breast on the sheet pan among the bell peppers and drizzle the lemon-garlic mixture over the chicken and vegetables.

  • 5

    Ensure the chicken is evenly coated with the marinade for full flavor.

  • 6

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

  • 7

    Let rest for a few minutes before serving. Enjoy your bright and healthy sheet pan meal.

Sheet Pan Lemon Chicken with Roasted Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Chicken with Roasted Bell Peppers

Savor a vibrant mix of tender, citrus-infused chicken and sweet roasted bell peppers, all elevated by a splash of olive oil and aromatic garlic. This one-pan dish is a colorful and wholesome option for a nutritious dinner.

NUTRITION

361kcal
Protein
33.7g
Fat
18.3g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 Red Bell Pepper (164g)

1 Yellow Bell Pepper (150g)

1 tbsp Olive Oil (13.5g)

1 Lemon (58g, juiced)

2 cloves Garlic

1 tsp Fresh Thyme

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

    Slice the red and yellow bell peppers into strips and place them evenly on the sheet pan.

  • 3

    In a small bowl, combine olive oil, lemon juice, minced garlic, fresh thyme, salt, and pepper.

  • 4

    Place the chicken breast on the sheet pan among the bell peppers and drizzle the lemon-garlic mixture over the chicken and vegetables.

  • 5

    Ensure the chicken is evenly coated with the marinade for full flavor.

  • 6

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

  • 7

    Let rest for a few minutes before serving. Enjoy your bright and healthy sheet pan meal.