Name: Sheet Pan Lemon Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 1 cup Broccoli; 0.5 medium Red Bell Pepper; 0.25 small Red Onion; 1 tablespoon Extra Virgin Olive Oil; 2 tablespoons Lemon Juice; 2 cloves Garlic; 0.5 teaspoon Dried Thyme; 0.5 teaspoon Dried Rosemary; Salt and Black Pepper to taste

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

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 with Roasted Vegetables

A vibrant and wholesome sheet pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The bright citrus notes combined with fragrant herbs make it a delicious and balanced meal perfect for a satisfying dinner.

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NUTRITION

Protein

38.6g

Fat

18.5g

Carbs

15.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

0.5 medium Red Bell Pepper

0.25 small Red Onion

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Lemon Juice

2 cloves Garlic

0.5 teaspoon Dried Thyme

0.5 teaspoon Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
Place the chicken breast in the center of a sheet pan.
3
In a small bowl, mix together lemon juice, minced garlic, dried thyme, dried rosemary, olive oil, salt and pepper.
4
Brush the chicken evenly with the lemon herb mixture, reserving a little for the vegetables.
5
Chop the broccoli into florets, slice the red bell pepper, and cut the red onion into wedges. Arrange them around the chicken on the sheet pan.
6
Drizzle the remaining lemon herb mixture over the vegetables, ensuring they are lightly coated.
7
Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
8
Serve warm and enjoy your balanced meal.