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 the delightful blend of juicy lemon-herb chicken paired with a medley of crispy roasted vegetables. The zesty marinade enhances the tender chicken breast while colorful broccoli, red bell pepper, and carrot add a satisfying crunch and natural sweetness, all brought together with a drizzle of olive oil and a sprinkle of aromatic herbs.

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NUTRITION

329kcal
Protein
39.6g
Fat
9.4g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

1 teaspoon Garlic Powder

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 for easy cleanup.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, fresh thyme, fresh rosemary, garlic powder, salt, and black pepper.

  • 3

    Place the chicken breast on the center of the sheet pan. Surround the chicken with chopped broccoli, sliced red bell pepper, and carrot pieces.

  • 4

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

  • 5

    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 at the edges.

  • 6

    Remove from oven, let rest for 5 minutes, then slice the chicken and serve alongside the roasted vegetables.

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 the delightful blend of juicy lemon-herb chicken paired with a medley of crispy roasted vegetables. The zesty marinade enhances the tender chicken breast while colorful broccoli, red bell pepper, and carrot add a satisfying crunch and natural sweetness, all brought together with a drizzle of olive oil and a sprinkle of aromatic herbs.

NUTRITION

329kcal
Protein
39.6g
Fat
9.4g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, fresh thyme, fresh rosemary, garlic powder, salt, and black pepper.

  • 3

    Place the chicken breast on the center of the sheet pan. Surround the chicken with chopped broccoli, sliced red bell pepper, and carrot pieces.

  • 4

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

  • 5

    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 at the edges.

  • 6

    Remove from oven, let rest for 5 minutes, then slice the chicken and serve alongside the roasted vegetables.