Sheet Pan Lemon Herb Chicken and 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 and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant sheet pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The fresh citrus notes and aromatic herbs infuse the chicken with bright flavor, while a mix of broccoli, carrot, and red bell pepper delivers a satisfying crunch and natural sweetness. A light drizzle of olive oil enhances the dish with a silky finish, making this a wholesome and balanced meal.

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NUTRITION

421kcal
Protein
57.9g
Fat
11.3g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1/2 Red Bell Pepper (75g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

1 tsp Mixed Dried Herbs

Salt & 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 the lemon juice, olive oil, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush half of the lemon herb mixture over the chicken.

  • 4

    Chop the broccoli, carrot, and red bell pepper into bite-sized pieces and spread them around the chicken on the pan.

  • 5

    Drizzle the remaining lemon herb mixture over the vegetables and toss lightly to coat evenly.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let cool briefly, and serve warm.

Sheet Pan Lemon Herb Chicken and 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 and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant sheet pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The fresh citrus notes and aromatic herbs infuse the chicken with bright flavor, while a mix of broccoli, carrot, and red bell pepper delivers a satisfying crunch and natural sweetness. A light drizzle of olive oil enhances the dish with a silky finish, making this a wholesome and balanced meal.

NUTRITION

421kcal
Protein
57.9g
Fat
11.3g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1/2 Red Bell Pepper (75g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

1 tsp Mixed Dried Herbs

Salt & 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 the lemon juice, olive oil, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush half of the lemon herb mixture over the chicken.

  • 4

    Chop the broccoli, carrot, and red bell pepper into bite-sized pieces and spread them around the chicken on the pan.

  • 5

    Drizzle the remaining lemon herb mixture over the vegetables and toss lightly to coat evenly.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let cool briefly, and serve warm.