Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

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

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

Savor the vibrant flavors of tender lemon herb chicken paired with perfectly roasted broccoli and sweet bell peppers, served alongside a light quinoa base. This dish is bright, healthy, and satisfying, ideal for a balanced meal that nourishes and delights your palate.

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NUTRITION

396kcal
Protein
39.5g
Fat
10.8g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

0.5 cup Red Bell Pepper

0.5 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic clove

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, and mixed dried herbs. Season with salt and pepper.

  • 3

    Place the chicken breast on a sheet pan. Brush it generously with the lemon herb mixture.

  • 4

    Chop the broccoli into florets and slice the red bell pepper. Toss them in any leftover herb mixture, ensuring even coating.

  • 5

    Arrange the vegetables around the chicken on the sheet pan.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 7

    While the chicken and vegetables roast, prepare 0.5 cup of cooked quinoa if not done already.

  • 8

    Plate the roasted chicken and vegetables alongside the quinoa. Drizzle any remaining pan juices over the top.

  • 9

    Serve warm and enjoy this nutrient-packed, flavorful meal.

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

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

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

Savor the vibrant flavors of tender lemon herb chicken paired with perfectly roasted broccoli and sweet bell peppers, served alongside a light quinoa base. This dish is bright, healthy, and satisfying, ideal for a balanced meal that nourishes and delights your palate.

NUTRITION

396kcal
Protein
39.5g
Fat
10.8g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

0.5 cup Red Bell Pepper

0.5 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic clove

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, and mixed dried herbs. Season with salt and pepper.

  • 3

    Place the chicken breast on a sheet pan. Brush it generously with the lemon herb mixture.

  • 4

    Chop the broccoli into florets and slice the red bell pepper. Toss them in any leftover herb mixture, ensuring even coating.

  • 5

    Arrange the vegetables around the chicken on the sheet pan.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 7

    While the chicken and vegetables roast, prepare 0.5 cup of cooked quinoa if not done already.

  • 8

    Plate the roasted chicken and vegetables alongside the quinoa. Drizzle any remaining pan juices over the top.

  • 9

    Serve warm and enjoy this nutrient-packed, flavorful meal.