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, one-pan meal featuring tender lemon-herb chicken paired with crisp roasted asparagus and sweet bell peppers. This dish balances zesty citrus, aromatic herbs, and a touch of olive oil for a refreshing and satisfying dinner.

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NUTRITION

366kcal
Protein
38.4g
Fat
18.1g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

100 grams Asparagus

100 grams Red Bell Pepper

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1 tablespoon Fresh Herbs (Rosemary/Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh herbs.

  • 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

    Season lightly with salt and pepper to taste.

  • 6

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

  • 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

Enjoy a vibrant, one-pan meal featuring tender lemon-herb chicken paired with crisp roasted asparagus and sweet bell peppers. This dish balances zesty citrus, aromatic herbs, and a touch of olive oil for a refreshing and satisfying dinner.

NUTRITION

366kcal
Protein
38.4g
Fat
18.1g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

100 grams Asparagus

100 grams Red Bell Pepper

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1 tablespoon Fresh Herbs (Rosemary/Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh herbs.

  • 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

    Season lightly with salt and pepper to taste.

  • 6

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

  • 7

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