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 healthy sheet pan meal where tender chicken breast meets crisp asparagus and sweet red bell peppers, all enhanced with a tangy lemon herb marinade. The dish is roasted to perfection, offering a delightful mix of textures and flavors that are both refreshing and satisfying.

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NUTRITION

300kcal
Protein
44.3g
Fat
9.1g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup Asparagus (~134g)

1 medium Red Bell Pepper (~119g)

1 tsp Olive Oil (~4.5g)

1 tbsp Lemon Juice (~15g)

1 clove Garlic (~3g)

2 tbsp Fresh Herbs (Parsley, Thyme) (~6g)

Salt and 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

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

  • 3

    Place the chicken breast on the sheet pan. Brush generously with the lemon herb marinade.

  • 4

    Arrange the asparagus spears and red bell pepper slices around the chicken on the pan. Drizzle any remaining marinade over the veggies.

  • 5

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

  • 6

    Remove from oven and let rest for a few minutes before serving.

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 healthy sheet pan meal where tender chicken breast meets crisp asparagus and sweet red bell peppers, all enhanced with a tangy lemon herb marinade. The dish is roasted to perfection, offering a delightful mix of textures and flavors that are both refreshing and satisfying.

NUTRITION

300kcal
Protein
44.3g
Fat
9.1g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup Asparagus (~134g)

1 medium Red Bell Pepper (~119g)

1 tsp Olive Oil (~4.5g)

1 tbsp Lemon Juice (~15g)

1 clove Garlic (~3g)

2 tbsp Fresh Herbs (Parsley, Thyme) (~6g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast on the sheet pan. Brush generously with the lemon herb marinade.

  • 4

    Arrange the asparagus spears and red bell pepper slices around the chicken on the pan. Drizzle any remaining marinade over the veggies.

  • 5

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

  • 6

    Remove from oven and let rest for a few minutes before serving.