Name: Sheet Pan Lemon Herb Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 cup Asparagus spears; 1 cup Red bell pepper; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 2 cloves Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken

Tender chicken breast and crisp asparagus roasted on a single sheet pan with a zesty lemon-garlic infusion for a bright and vibrant midday meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.5g

Fat

19.9g

Carbs

23.0g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus spears

1 cup Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a large sheet pan with parchment paper.
2
Cut the chicken breast into 1-inch cubes and trim the woody ends off the asparagus spears.
3
Slice the red bell pepper into bite-sized strips.
4
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, sea salt, and black pepper.
5
Place the chicken, asparagus, and peppers on the prepared sheet pan and drizzle with the lemon-herb mixture, tossing to coat thoroughly.
6
Spread the ingredients into a single layer and roast for 18-22 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.