Sheet Pan Lemon-Herb Chicken and Roasted Bell Peppers with Rice Pasta

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

Sheet Pan Lemon-Herb Chicken and Roasted Bell Peppers with Rice Pasta

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Bell Peppers with Rice Pasta

Enjoy a vibrant and balanced dinner featuring tender lemon-herb chicken paired with sweet roasted bell peppers and a side of light rice pasta. This dish bursts with fresh flavors and is perfectly suited for a wholesome meal that nourishes and delights every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

400kcal
Protein
34.2g
Fat
10.4g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 cup Rice Pasta (cooked)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (thyme/rosemary)

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast and sliced red bell pepper.

  • 3

    Drizzle olive oil and lemon juice over the chicken and peppers. Season with salt, black pepper, and sprinkle the fresh herbs over everything.

  • 4

    Toss the chicken and peppers gently to ensure even coating with the seasonings.

  • 5

    Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through and the peppers are tender.

  • 6

    While the chicken and peppers are roasting, cook the rice pasta according to package instructions until al dente. Drain and set aside.

  • 7

    Once the sheet pan ingredients are done, slice the chicken and serve it over a bed of rice pasta, topping with the roasted peppers.

  • 8

    Finish with an extra drizzle of lemon juice if desired, and enjoy your balanced, flavorful meal.

Sheet Pan Lemon-Herb Chicken and Roasted Bell Peppers with Rice Pasta

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

Sheet Pan Lemon-Herb Chicken and Roasted Bell Peppers with Rice Pasta

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Bell Peppers with Rice Pasta

Enjoy a vibrant and balanced dinner featuring tender lemon-herb chicken paired with sweet roasted bell peppers and a side of light rice pasta. This dish bursts with fresh flavors and is perfectly suited for a wholesome meal that nourishes and delights every bite.

NUTRITION

400kcal
Protein
34.2g
Fat
10.4g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 cup Rice Pasta (cooked)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (thyme/rosemary)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast and sliced red bell pepper.

  • 3

    Drizzle olive oil and lemon juice over the chicken and peppers. Season with salt, black pepper, and sprinkle the fresh herbs over everything.

  • 4

    Toss the chicken and peppers gently to ensure even coating with the seasonings.

  • 5

    Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through and the peppers are tender.

  • 6

    While the chicken and peppers are roasting, cook the rice pasta according to package instructions until al dente. Drain and set aside.

  • 7

    Once the sheet pan ingredients are done, slice the chicken and serve it over a bed of rice pasta, topping with the roasted peppers.

  • 8

    Finish with an extra drizzle of lemon juice if desired, and enjoy your balanced, flavorful meal.