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 and healthful plate featuring tender lemon-herb marinated chicken, perfectly roasted alongside crisp asparagus and sweet bell peppers. This dish is a celebration of bright citrus, aromatic herbs, and the natural flavors of fresh vegetables, all harmoniously roasted on a single sheet pan for minimal fuss and maximum flavor.

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NUTRITION

307kcal
Protein
44.7g
Fat
9.2g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 cup Bell Peppers

2 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Rosemary & Thyme)

2 Garlic Cloves

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, chopped fresh herbs, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast, asparagus, and bell peppers on the sheet pan. Drizzle the herb-lemon marinade evenly over all ingredients, making sure the chicken is well coated.

  • 4

    Toss the vegetables gently so they are evenly seasoned.

  • 5

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

  • 6

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

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 and healthful plate featuring tender lemon-herb marinated chicken, perfectly roasted alongside crisp asparagus and sweet bell peppers. This dish is a celebration of bright citrus, aromatic herbs, and the natural flavors of fresh vegetables, all harmoniously roasted on a single sheet pan for minimal fuss and maximum flavor.

NUTRITION

307kcal
Protein
44.7g
Fat
9.2g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 cup Bell Peppers

2 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Rosemary & Thyme)

2 Garlic Cloves

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, chopped fresh herbs, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast, asparagus, and bell peppers on the sheet pan. Drizzle the herb-lemon marinade evenly over all ingredients, making sure the chicken is well coated.

  • 4

    Toss the vegetables gently so they are evenly seasoned.

  • 5

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

  • 6

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