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

Savor the vibrant flavors of zesty lemon and fresh herbs perfectly accenting tender chicken breast, paired with caramelized roasted asparagus and sweet red bell peppers. This one-pan meal is as visually appealing as it is nutritious, making it a delightful option for a balanced dinner.

Try 3 days free, then $12.99 / mo.

NUTRITION

384kcal
Protein
43.5g
Fat
18.7g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

8 spears Asparagus (120g)

1 medium Red Bell Pepper (120g)

1 tbsp Extra Virgin Olive Oil (13.5g)

1/2 medium Lemon (50g)

3 sprigs Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Arrange the asparagus spears and sliced red bell pepper around the chicken.

  • 3

    Drizzle the extra virgin olive oil over the chicken and vegetables.

  • 4

    Squeeze the juice from half a lemon evenly over the ingredients.

  • 5

    Sprinkle garlic powder, fresh thyme leaves (torn from the sprigs), salt, and pepper over the dish.

  • 6

    Gently toss the vegetables to ensure they are coated in oil and seasoning, keeping the chicken breast intact.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    Remove from the oven, let it rest for a couple of minutes, then serve warm.

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

Savor the vibrant flavors of zesty lemon and fresh herbs perfectly accenting tender chicken breast, paired with caramelized roasted asparagus and sweet red bell peppers. This one-pan meal is as visually appealing as it is nutritious, making it a delightful option for a balanced dinner.

NUTRITION

384kcal
Protein
43.5g
Fat
18.7g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

8 spears Asparagus (120g)

1 medium Red Bell Pepper (120g)

1 tbsp Extra Virgin Olive Oil (13.5g)

1/2 medium Lemon (50g)

3 sprigs Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Arrange the asparagus spears and sliced red bell pepper around the chicken.

  • 3

    Drizzle the extra virgin olive oil over the chicken and vegetables.

  • 4

    Squeeze the juice from half a lemon evenly over the ingredients.

  • 5

    Sprinkle garlic powder, fresh thyme leaves (torn from the sprigs), salt, and pepper over the dish.

  • 6

    Gently toss the vegetables to ensure they are coated in oil and seasoning, keeping the chicken breast intact.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    Remove from the oven, let it rest for a couple of minutes, then serve warm.