Name: Sheet Pan Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 cup Broccoli Florets; 1 medium Red Bell Pepper; 2 tbsp Lemon Juice; 1 tsp Olive Oil; 2 cloves Garlic; 1 tsp Dried Oregano; 1 tsp Dried Thyme; Salt and Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant medley of tender lemon herb chicken paired with a colorful assortment of roasted vegetables. This dish features juicy chicken breast lightly marinated in citrus and herbs, roasted alongside crisp broccoli and sweet red bell peppers. It's a well-balanced, sheet-pan meal that's as nutritious as it is visually appealing.

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NUTRITION

Protein

35.7g

Fat

9.1g

Carbs

18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

2 tbsp Lemon Juice

1 tsp Olive Oil

2 cloves Garlic

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F and line a sheet pan with parchment paper.
2
In a small bowl, whisk together lemon juice, olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper.
3
Place the chicken breast in the center of the sheet pan and brush both sides with the lemon herb marinade.
4
Add broccoli florets and sliced red bell pepper around the chicken. Drizzle any remaining marinade over the vegetables.
5
Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with a slight char.
6
Remove from the oven and let rest for a few minutes before serving.