Sheet Pan Lemon Herb Chicken with Crispy 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 Crispy Asparagus and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Asparagus and Bell Peppers

A vibrant, one-pan dish highlighting succulent lemon herb chicken alongside crisp asparagus and sweet bell peppers. This flavorful medley is lightly dressed with extra virgin olive oil and a squeeze of fresh lemon, offering a balanced bite that’s both nutritious and satisfying.

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NUTRITION

428kcal
Protein
47.4g
Fat
19g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 cup Asparagus (~134g)

1 medium Red Bell Pepper (~119g)

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Black 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

    Trim the asparagus ends and cut the red bell pepper into strips. Mince the garlic.

  • 3

    Place the chicken breast in the center of the sheet pan. Surround with asparagus and bell pepper strips.

  • 4

    In a small bowl, combine olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 5

    Drizzle the olive oil mixture evenly over the chicken and vegetables, making sure everything is well-coated.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.

  • 7

    Once done, remove from the oven, let rest for a few minutes, then serve immediately.

Sheet Pan Lemon Herb Chicken with Crispy 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 Crispy Asparagus and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Asparagus and Bell Peppers

A vibrant, one-pan dish highlighting succulent lemon herb chicken alongside crisp asparagus and sweet bell peppers. This flavorful medley is lightly dressed with extra virgin olive oil and a squeeze of fresh lemon, offering a balanced bite that’s both nutritious and satisfying.

NUTRITION

428kcal
Protein
47.4g
Fat
19g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 cup Asparagus (~134g)

1 medium Red Bell Pepper (~119g)

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Trim the asparagus ends and cut the red bell pepper into strips. Mince the garlic.

  • 3

    Place the chicken breast in the center of the sheet pan. Surround with asparagus and bell pepper strips.

  • 4

    In a small bowl, combine olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 5

    Drizzle the olive oil mixture evenly over the chicken and vegetables, making sure everything is well-coated.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.

  • 7

    Once done, remove from the oven, let rest for a few minutes, then serve immediately.