Sheet Pan Roasted Chicken and Bell Peppers with Zesty Lime

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

Sheet Pan Roasted Chicken and Bell Peppers with Zesty Lime

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Bell Peppers with Zesty Lime

Savor the vibrant flavors of lean roasted chicken paired with crisp bell peppers and a tangy lime drizzle. This sheet pan meal offers a perfect balance of protein and freshness, making it an ideal choice for a hearty yet healthy dinner that delights both the palate and the body.

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NUTRITION

344kcal
Protein
46.1g
Fat
9.5g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Bell Pepper

1 small Red Onion

1 tsp Olive Oil

1 tbsp Lime Juice

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the bell pepper and red onion into strips. Place them in a large mixing bowl.

  • 3

    Add the 5 oz chicken breast (you can leave it whole or slice into strips), the sliced vegetables, 1 tsp olive oil, 1 tbsp lime juice, and 1/2 tsp garlic powder. Season generously with salt and black pepper.

  • 4

    Toss everything together until the chicken and vegetables are evenly coated with the oil, lime juice, and spices.

  • 5

    Spread the chicken and vegetables out in a single layer on a sheet pan lined with parchment paper.

  • 6

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

  • 7

    Remove from the oven, drizzle a little extra lime juice if desired, and serve hot.

Sheet Pan Roasted Chicken and Bell Peppers with Zesty Lime

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

Sheet Pan Roasted Chicken and Bell Peppers with Zesty Lime

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Bell Peppers with Zesty Lime

Savor the vibrant flavors of lean roasted chicken paired with crisp bell peppers and a tangy lime drizzle. This sheet pan meal offers a perfect balance of protein and freshness, making it an ideal choice for a hearty yet healthy dinner that delights both the palate and the body.

NUTRITION

344kcal
Protein
46.1g
Fat
9.5g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Bell Pepper

1 small Red Onion

1 tsp Olive Oil

1 tbsp Lime Juice

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the bell pepper and red onion into strips. Place them in a large mixing bowl.

  • 3

    Add the 5 oz chicken breast (you can leave it whole or slice into strips), the sliced vegetables, 1 tsp olive oil, 1 tbsp lime juice, and 1/2 tsp garlic powder. Season generously with salt and black pepper.

  • 4

    Toss everything together until the chicken and vegetables are evenly coated with the oil, lime juice, and spices.

  • 5

    Spread the chicken and vegetables out in a single layer on a sheet pan lined with parchment paper.

  • 6

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

  • 7

    Remove from the oven, drizzle a little extra lime juice if desired, and serve hot.