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 oz Chicken Breast; 1 cup Broccoli; 1 medium Bell Pepper; 1 small Red Onion; 1/2 cup Cherry Tomatoes (halved); 1 tbsp Lemon Juice; 1 tsp Olive Oil; 1 clove Garlic; 1/2 tsp Dried Thyme; 1/2 tsp Dried Rosemary

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

Enjoy a vibrant and healthful dish featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. This dish is perfectly balanced with lean protein and nutrient-rich vegetables, enhanced by the fresh zing of lemon and aromatic herbs, making it an ideal meal for any time of day.

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NUTRITION

Protein

40.3g

Fat

9.3g

Carbs

28.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Bell Pepper

1 small Red Onion

1/2 cup Cherry Tomatoes (halved)

1 tbsp Lemon Juice

1 tsp Olive Oil

1 clove Garlic

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

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PREPARATION

1
Preheat the oven to 425°F and line a sheet pan with parchment paper.
2
In a small bowl, whisk together lemon juice, olive oil, minced garlic, dried thyme, and dried rosemary.
3
Place the chicken breast and chopped vegetables (broccoli, bell pepper, red onion, and cherry tomatoes) on the sheet pan.
4
Drizzle the lemon herb mixture over the chicken and vegetables, ensuring everything is lightly coated.
5
Season with a pinch of salt and pepper to taste.
6
Arrange the chicken in the center and the vegetables around it in a single layer.
7
Roast in the oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender with slightly crisp edges.
8
Remove from the oven and let rest for a few minutes before serving.