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

Savor this vibrant sheet pan meal featuring tender lemon herb chicken complemented by crisp roasted asparagus and bell peppers. The juicy chicken, infused with fresh lemon and aromatic herbs, pairs beautifully with the naturally sweet flavors of the vegetables. A splash of olive oil and a mix of simple seasonings elevate this dish, making it a perfect, balanced choice for dinner.

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NUTRITION

494kcal
Protein
58.2g
Fat
20.5g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 cup Bell Peppers

1 tbsp Extra Virgin Olive Oil

2 tbsp Lemon Juice

1/4 tsp Garlic Powder

1/4 tsp Dried Thyme

1/4 tsp Dried Basil

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the chicken breast by patting dry and placing it in the center of a sheet pan.

  • 3

    Arrange the asparagus and sliced bell peppers around the chicken.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, garlic powder, dried thyme, dried basil, salt, and pepper.

  • 5

    Drizzle the mixture evenly over the chicken and vegetables, ensuring everything is lightly coated.

  • 6

    Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let rest for a few minutes, and serve hot.

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

Savor this vibrant sheet pan meal featuring tender lemon herb chicken complemented by crisp roasted asparagus and bell peppers. The juicy chicken, infused with fresh lemon and aromatic herbs, pairs beautifully with the naturally sweet flavors of the vegetables. A splash of olive oil and a mix of simple seasonings elevate this dish, making it a perfect, balanced choice for dinner.

NUTRITION

494kcal
Protein
58.2g
Fat
20.5g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 cup Bell Peppers

1 tbsp Extra Virgin Olive Oil

2 tbsp Lemon Juice

1/4 tsp Garlic Powder

1/4 tsp Dried Thyme

1/4 tsp Dried Basil

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the chicken breast by patting dry and placing it in the center of a sheet pan.

  • 3

    Arrange the asparagus and sliced bell peppers around the chicken.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, garlic powder, dried thyme, dried basil, salt, and pepper.

  • 5

    Drizzle the mixture evenly over the chicken and vegetables, ensuring everything is lightly coated.

  • 6

    Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let rest for a few minutes, and serve hot.