Sheet Pan Lemon Herb Chicken with Crispy Roasted Potatoes 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 Roasted Potatoes and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Potatoes and Bell Peppers

A vibrant, wholesome dish featuring tender lemon-herb chicken, perfectly roasted potatoes with crisp edges, and sweet bell peppers kissed by a zesty lemon dressing. Ideal for a balanced dinner, this sheet pan meal infuses bright citrus notes with aromatic herbs, yielding a satisfying and nutritious plate.

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NUTRITION

460kcal
Protein
39.5g
Fat
16.7g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Potato (150g)

1 cup Red Bell Pepper (150g)

1 tbsp Extra Virgin Olive Oil (14g)

2 tbsp Lemon Juice (approx. from one lemon)

1 Garlic Clove

1 tsp Dried Thyme

1 tsp Dried Oregano

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried thyme, dried oregano, salt, and pepper.

  • 3

    Place the chicken breast, diced potato (cut into small cubes for faster roasting), and sliced red bell pepper on the sheet pan.

  • 4

    Drizzle the lemon herb mixture over the chicken and vegetables, making sure everything is evenly coated.

  • 5

    Arrange the ingredients in a single layer, ensuring the chicken is not crowded by the vegetables so it roasts properly.

  • 6

    Roast in the preheated oven for 25 to 30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the potatoes are crispy on the edges.

  • 7

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your balanced, flavorful sheet pan meal.

Sheet Pan Lemon Herb Chicken with Crispy Roasted Potatoes 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 Roasted Potatoes and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Potatoes and Bell Peppers

A vibrant, wholesome dish featuring tender lemon-herb chicken, perfectly roasted potatoes with crisp edges, and sweet bell peppers kissed by a zesty lemon dressing. Ideal for a balanced dinner, this sheet pan meal infuses bright citrus notes with aromatic herbs, yielding a satisfying and nutritious plate.

NUTRITION

460kcal
Protein
39.5g
Fat
16.7g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Potato (150g)

1 cup Red Bell Pepper (150g)

1 tbsp Extra Virgin Olive Oil (14g)

2 tbsp Lemon Juice (approx. from one lemon)

1 Garlic Clove

1 tsp Dried Thyme

1 tsp Dried Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried thyme, dried oregano, salt, and pepper.

  • 3

    Place the chicken breast, diced potato (cut into small cubes for faster roasting), and sliced red bell pepper on the sheet pan.

  • 4

    Drizzle the lemon herb mixture over the chicken and vegetables, making sure everything is evenly coated.

  • 5

    Arrange the ingredients in a single layer, ensuring the chicken is not crowded by the vegetables so it roasts properly.

  • 6

    Roast in the preheated oven for 25 to 30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the potatoes are crispy on the edges.

  • 7

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your balanced, flavorful sheet pan meal.