Sheet Pan Lemon-Herb Chicken and Roasted Broccoli

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

Sheet Pan Lemon-Herb Chicken and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Broccoli

Savor the vibrant flavors of tender lemon-herb chicken paired with perfectly roasted broccoli and sweet potato cubes, all prepared on a single sheet pan for a hassle-free, nutritious meal. This dish delivers a beautiful balance of zesty citrus, aromatic herbs, and a medley of veggies for a satisfying, well-rounded dinner.

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NUTRITION

316kcal
Protein
34.7g
Fat
8.4g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1 cup Broccoli, chopped

1/2 cup Sweet Potato, diced

1 tbsp Lemon Juice

1 garlic clove, minced

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place diced sweet potato, broccoli florets, and minced garlic on a lightly greased sheet pan. Drizzle with olive oil and season with a pinch of salt and pepper.

  • 3

    Trim any excess fat from the chicken breast and place it on the sheet pan alongside the vegetables.

  • 4

    Drizzle the chicken with lemon juice and sprinkle with roughly chopped fresh rosemary and thyme. Add a little more salt and pepper if desired.

  • 5

    Toss the vegetables gently to ensure even coating of olive oil and seasoning.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with some crispy edges.

  • 7

    Remove from the oven, let the chicken rest for a couple of minutes, then slice the chicken and serve with the roasted vegetables.

Sheet Pan Lemon-Herb Chicken and Roasted Broccoli

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

Sheet Pan Lemon-Herb Chicken and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Broccoli

Savor the vibrant flavors of tender lemon-herb chicken paired with perfectly roasted broccoli and sweet potato cubes, all prepared on a single sheet pan for a hassle-free, nutritious meal. This dish delivers a beautiful balance of zesty citrus, aromatic herbs, and a medley of veggies for a satisfying, well-rounded dinner.

NUTRITION

316kcal
Protein
34.7g
Fat
8.4g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1 cup Broccoli, chopped

1/2 cup Sweet Potato, diced

1 tbsp Lemon Juice

1 garlic clove, minced

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place diced sweet potato, broccoli florets, and minced garlic on a lightly greased sheet pan. Drizzle with olive oil and season with a pinch of salt and pepper.

  • 3

    Trim any excess fat from the chicken breast and place it on the sheet pan alongside the vegetables.

  • 4

    Drizzle the chicken with lemon juice and sprinkle with roughly chopped fresh rosemary and thyme. Add a little more salt and pepper if desired.

  • 5

    Toss the vegetables gently to ensure even coating of olive oil and seasoning.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with some crispy edges.

  • 7

    Remove from the oven, let the chicken rest for a couple of minutes, then slice the chicken and serve with the roasted vegetables.