YOUR SOLIN GENERATED RECIPE
Sheet Pan Citrus-Garlic Chicken and Bell Peppers
Enjoy a vibrant and flavorful sheet pan meal featuring tender citrus-garlic marinated chicken paired with a medley of colorful bell peppers and red onion. This dish offers a bright burst of citrus with the aroma of garlic and refreshing herbs, all roasted to perfection for a balanced and wholesome dinner.
INGREDIENTS
6 ounces Chicken Breast
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
0.5 medium Red Onion
1 tablespoon Olive Oil
1 tablespoon Lemon Juice
2 cloves Garlic
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper or a silicone mat.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create the marinade.
Place the chicken breast on the sheet pan and drizzle half of the marinade over it, ensuring the chicken is well-coated.
Slice the red and yellow bell peppers into strips and cut the red onion into thin wedges. Arrange them around the chicken on the sheet pan.
Drizzle the remaining marinade over the vegetables, tossing lightly to ensure even coating.
Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.
Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.