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, well-balanced dish featuring tender lemon herb chicken paired with crisp roasted asparagus and sweet bell peppers. This sheet pan meal is perfect for a wholesome dinner, bringing together zesty citrus, fresh herbs, and roasted vegetables for a satisfying finish.

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NUTRITION

437kcal
Protein
56.1g
Fat
15.8g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

100g Asparagus

1 medium Red Bell Pepper (150g)

2 tsp Olive Oil

1 tbsp Lemon Juice

2 Garlic cloves

1 tsp Mixed Dried Herbs

Salt & 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

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush both sides of the chicken generously with the lemon herb mixture.

  • 4

    Arrange the asparagus and red bell pepper slices around the chicken, ensuring they are spread out for even roasting.

  • 5

    Drizzle any remaining herb mixture over the vegetables.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables.

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, well-balanced dish featuring tender lemon herb chicken paired with crisp roasted asparagus and sweet bell peppers. This sheet pan meal is perfect for a wholesome dinner, bringing together zesty citrus, fresh herbs, and roasted vegetables for a satisfying finish.

NUTRITION

437kcal
Protein
56.1g
Fat
15.8g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

100g Asparagus

1 medium Red Bell Pepper (150g)

2 tsp Olive Oil

1 tbsp Lemon Juice

2 Garlic cloves

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush both sides of the chicken generously with the lemon herb mixture.

  • 4

    Arrange the asparagus and red bell pepper slices around the chicken, ensuring they are spread out for even roasting.

  • 5

    Drizzle any remaining herb mixture over the vegetables.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables.