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 a vibrant sheet pan dinner featuring tender lemon herb chicken accompanied by perfectly roasted asparagus and sweet bell peppers. This dish balances bright citrus notes with aromatic herbs, creating a light yet satisfying meal that's both visually appealing and nutritious.

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NUTRITION

398kcal
Protein
42.2g
Fat
18.1g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (119g)

1 bunch Asparagus (90g)

1 tbsp Olive Oil (13.5g)

1 tbsp Lemon Juice (15g)

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt and 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

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

  • 3

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

  • 4

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

  • 5

    Arrange the vegetables around the chicken for even roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

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 a vibrant sheet pan dinner featuring tender lemon herb chicken accompanied by perfectly roasted asparagus and sweet bell peppers. This dish balances bright citrus notes with aromatic herbs, creating a light yet satisfying meal that's both visually appealing and nutritious.

NUTRITION

398kcal
Protein
42.2g
Fat
18.1g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (119g)

1 bunch Asparagus (90g)

1 tbsp Olive Oil (13.5g)

1 tbsp Lemon Juice (15g)

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Arrange the vegetables around the chicken for even roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving.