Sheet Pan Lemon Herb Chicken with Roasted Potatoes, Bell Peppers, and Wilted Spinach

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 Potatoes, Bell Peppers, and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Potatoes, Bell Peppers, and Wilted Spinach

Savor this vibrant and wholesome sheet pan meal featuring tender lemon herb chicken alongside perfectly roasted potatoes and sweet bell peppers, finished with a quick wilt of fresh spinach. The balance of zesty lemon and aromatic herbs makes each bite refreshing and satisfying, while the simple preparation method ensures a nutritious and delicious dinner.

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NUTRITION

374kcal
Protein
38.8g
Fat
9g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

150 g Potato

0.5 cup Red Bell Pepper

1 cup Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the potato into 1/2-inch cubes. Slice the red bell pepper into strips.

  • 3

    Place the chicken breast, potato cubes, and bell pepper strips on the sheet pan.

  • 4

    In a small bowl, mix olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper. Drizzle this mixture evenly over the chicken and vegetables.

  • 5

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the potatoes are tender and lightly browned.

  • 6

    During the last 5 minutes of roasting, add the spinach directly to the pan to allow it to wilt from the residual heat.

  • 7

    Remove from oven and serve while hot, enjoying a balanced combination of lean protein, hearty vegetables, and fresh greens.

Sheet Pan Lemon Herb Chicken with Roasted Potatoes, Bell Peppers, and Wilted Spinach

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 Potatoes, Bell Peppers, and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Potatoes, Bell Peppers, and Wilted Spinach

Savor this vibrant and wholesome sheet pan meal featuring tender lemon herb chicken alongside perfectly roasted potatoes and sweet bell peppers, finished with a quick wilt of fresh spinach. The balance of zesty lemon and aromatic herbs makes each bite refreshing and satisfying, while the simple preparation method ensures a nutritious and delicious dinner.

NUTRITION

374kcal
Protein
38.8g
Fat
9g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

150 g Potato

0.5 cup Red Bell Pepper

1 cup Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the potato into 1/2-inch cubes. Slice the red bell pepper into strips.

  • 3

    Place the chicken breast, potato cubes, and bell pepper strips on the sheet pan.

  • 4

    In a small bowl, mix olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper. Drizzle this mixture evenly over the chicken and vegetables.

  • 5

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the potatoes are tender and lightly browned.

  • 6

    During the last 5 minutes of roasting, add the spinach directly to the pan to allow it to wilt from the residual heat.

  • 7

    Remove from oven and serve while hot, enjoying a balanced combination of lean protein, hearty vegetables, and fresh greens.