Sheet Pan Lemon Herb Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Savor a vibrant, one-pan meal featuring tender lemon herb chicken served alongside a colorful medley of roasted vegetables. The crisp edges of broccoli, bell pepper, and red onion complement the zesty marinade, making this dish both satisfying and nutritious.

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NUTRITION

416kcal
Protein
39.8g
Fat
18.7g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Bell Pepper (120g)

1 small Red Onion (70g)

1 tbsp Olive Oil (14g)

1/2 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

1 tsp Dried Italian Herbs (1g)

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried Italian herbs, salt, and black pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Surround with broccoli, sliced bell pepper, and chopped red onion.

  • 4

    Drizzle the herb and lemon mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and starting to get crispy on the edges.

  • 6

    Once done, remove from the oven and let it rest for a few minutes before serving.

Sheet Pan Lemon Herb Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Savor a vibrant, one-pan meal featuring tender lemon herb chicken served alongside a colorful medley of roasted vegetables. The crisp edges of broccoli, bell pepper, and red onion complement the zesty marinade, making this dish both satisfying and nutritious.

NUTRITION

416kcal
Protein
39.8g
Fat
18.7g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Bell Pepper (120g)

1 small Red Onion (70g)

1 tbsp Olive Oil (14g)

1/2 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

1 tsp Dried Italian Herbs (1g)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried Italian herbs, salt, and black pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Surround with broccoli, sliced bell pepper, and chopped red onion.

  • 4

    Drizzle the herb and lemon mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and starting to get crispy on the edges.

  • 6

    Once done, remove from the oven and let it rest for a few minutes before serving.