Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

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

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Savor a vibrant, one-pan meal featuring tender, lemon-herb infused chicken paired with a medley of crisp roasted vegetables. The dish combines the brightness of lemon and the earthy warmth of herbs with the satisfying crunch of roasted broccoli, carrots, and red bell pepper—a perfect balance of flavors and textures for a wholesome meal.

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NUTRITION

423kcal
Protein
44.5g
Fat
8.4g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Carrots

1/2 cup Red Bell Pepper

1 tsp Olive Oil

1 Lemon wedge

2 tbsp Fresh Herbs (thyme & rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, juice from the lemon wedge, fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush it generously with the lemon herb mixture.

  • 4

    Arrange broccoli, carrots, and red bell pepper evenly around the chicken. Drizzle any remaining herb mixture over the vegetables.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

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

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Savor a vibrant, one-pan meal featuring tender, lemon-herb infused chicken paired with a medley of crisp roasted vegetables. The dish combines the brightness of lemon and the earthy warmth of herbs with the satisfying crunch of roasted broccoli, carrots, and red bell pepper—a perfect balance of flavors and textures for a wholesome meal.

NUTRITION

423kcal
Protein
44.5g
Fat
8.4g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Carrots

1/2 cup Red Bell Pepper

1 tsp Olive Oil

1 Lemon wedge

2 tbsp Fresh Herbs (thyme & rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, juice from the lemon wedge, fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush it generously with the lemon herb mixture.

  • 4

    Arrange broccoli, carrots, and red bell pepper evenly around the chicken. Drizzle any remaining herb mixture over the vegetables.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.