YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables
Enjoy a vibrant, perfectly balanced dinner featuring tender, juicy chicken breast infused with fresh lemon and aromatic herbs, paired with a colorful medley of crispy roasted vegetables. This dish delivers a satisfying blend of flavors with every bite and is designed to meet your health goals with lean protein and nutrient-rich veggies.
INGREDIENTS
4 oz Chicken Breast
1 medium Red Bell Pepper
1 cup Broccoli
1/2 medium Zucchini
0.5 tbsp Olive Oil
1/2 medium Lemon
1 clove Garlic
1 tsp Fresh Rosemary
1 tsp Fresh Thyme
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, whisk together olive oil, juice from half a lemon, minced garlic, chopped rosemary, chopped thyme, salt, and pepper to taste.
Place the chicken breast on the sheet pan and brush with the lemon-herb mixture on all sides.
Chop the red bell pepper, broccoli, and zucchini into bite-sized pieces and toss with the remaining herb mixture.
Arrange the vegetables around the chicken on the sheet pan in a single layer.
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.
Remove from the oven, let rest for a few minutes, and serve your perfectly balanced, flavorful meal.