Sheet Pan Zesty Chicken and Roasted Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Zesty Chicken and Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Zesty Chicken and Roasted Bell Peppers

Enjoy a vibrant and nutritious sheet pan meal featuring zesty marinated chicken breast roasted alongside sweet, caramelized bell peppers. This dish is elevated with a bright lemon and garlic marinade, finished with a drizzle of olive oil and a side of fluffy quinoa to round out the meal.

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NUTRITION

449kcal
Protein
36.6g
Fat
20.3g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 Tbsp Extra Virgin Olive Oil

1/2 cup cooked Quinoa

1 Garlic Clove

1 Tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

1 tsp Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the olive oil, lemon juice, minced garlic, smoked paprika, salt, and black pepper to create the marinade.

  • 3

    Place the chicken breast on a sheet pan and drizzle half of the marinade over it. Rub the seasonings into the chicken.

  • 4

    Slice the red bell pepper into strips and arrange them around the chicken on the sheet pan. Drizzle the remaining marinade over the peppers.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the peppers are tender and slightly charred.

  • 6

    While the chicken and peppers are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Once finished, serve the marinated chicken and roasted bell peppers over a bed of quinoa. Enjoy your zesty, colorful meal!

Sheet Pan Zesty Chicken and Roasted Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Zesty Chicken and Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Zesty Chicken and Roasted Bell Peppers

Enjoy a vibrant and nutritious sheet pan meal featuring zesty marinated chicken breast roasted alongside sweet, caramelized bell peppers. This dish is elevated with a bright lemon and garlic marinade, finished with a drizzle of olive oil and a side of fluffy quinoa to round out the meal.

NUTRITION

449kcal
Protein
36.6g
Fat
20.3g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 Tbsp Extra Virgin Olive Oil

1/2 cup cooked Quinoa

1 Garlic Clove

1 Tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

1 tsp Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the olive oil, lemon juice, minced garlic, smoked paprika, salt, and black pepper to create the marinade.

  • 3

    Place the chicken breast on a sheet pan and drizzle half of the marinade over it. Rub the seasonings into the chicken.

  • 4

    Slice the red bell pepper into strips and arrange them around the chicken on the sheet pan. Drizzle the remaining marinade over the peppers.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the peppers are tender and slightly charred.

  • 6

    While the chicken and peppers are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Once finished, serve the marinated chicken and roasted bell peppers over a bed of quinoa. Enjoy your zesty, colorful meal!