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 tender lemon herb chicken paired with a medley of crisp roasted asparagus and sweet bell peppers. This sheet pan recipe brings together zesty citrus, aromatic herbs, and perfectly roasted vegetables in a hassle-free dinner that's light yet satisfying.

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NUTRITION

444kcal
Protein
50.4g
Fat
19.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (198g)

150g Asparagus

100g Red Bell Pepper

1 Tbsp Lemon Juice (15g)

1 Tbsp Olive Oil (14g)

0.5 tsp Garlic Powder

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or a silicone mat.

  • 2

    In a large bowl, whisk together the lemon juice, olive oil, garlic powder, dried thyme, dried rosemary, salt, and black pepper.

  • 3

    Add the chicken breast to the bowl and toss to coat evenly in the marinade.

  • 4

    Place the marinated chicken breast in the center of the sheet pan.

  • 5

    Arrange the asparagus and red bell pepper around the chicken in a single layer. Drizzle any remaining marinade over the vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let rest for a few 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 tender lemon herb chicken paired with a medley of crisp roasted asparagus and sweet bell peppers. This sheet pan recipe brings together zesty citrus, aromatic herbs, and perfectly roasted vegetables in a hassle-free dinner that's light yet satisfying.

NUTRITION

444kcal
Protein
50.4g
Fat
19.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (198g)

150g Asparagus

100g Red Bell Pepper

1 Tbsp Lemon Juice (15g)

1 Tbsp Olive Oil (14g)

0.5 tsp Garlic Powder

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or a silicone mat.

  • 2

    In a large bowl, whisk together the lemon juice, olive oil, garlic powder, dried thyme, dried rosemary, salt, and black pepper.

  • 3

    Add the chicken breast to the bowl and toss to coat evenly in the marinade.

  • 4

    Place the marinated chicken breast in the center of the sheet pan.

  • 5

    Arrange the asparagus and red bell pepper around the chicken in a single layer. Drizzle any remaining marinade over the vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.