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 medley of sheet pan roasted chicken and vegetables, featuring succulent chicken breast marinated in fresh lemon juice and herbs, paired with roasted broccoli, bell peppers, and carrots. This dish is a wholesome balance of lean protein and nutrient-packed veggies, accented with a drizzle of olive oil to enhance the natural flavors.

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NUTRITION

453kcal
Protein
45.1g
Fat
19.9g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

100 grams Broccoli

100 grams Bell Pepper

50 grams Carrot

1 tablespoon Olive Oil

1 medium Lemon

1 teaspoon Mixed Herbs

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a mixing bowl, whisk together olive oil, juice from the lemon, minced garlic, mixed herbs, salt, and pepper.

  • 3

    Add the chicken breast to the bowl and coat evenly with the marinade. Let it sit for 10-15 minutes.

  • 4

    While the chicken marinates, chop broccoli into florets, slice the bell pepper into strips, and cut the carrot into thin rounds.

  • 5

    Arrange the marinated chicken breast in the center of the sheet pan and surround it with the prepared vegetables.

  • 6

    Drizzle any remaining marinade over the vegetables.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, then serve hot.

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 medley of sheet pan roasted chicken and vegetables, featuring succulent chicken breast marinated in fresh lemon juice and herbs, paired with roasted broccoli, bell peppers, and carrots. This dish is a wholesome balance of lean protein and nutrient-packed veggies, accented with a drizzle of olive oil to enhance the natural flavors.

NUTRITION

453kcal
Protein
45.1g
Fat
19.9g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

100 grams Broccoli

100 grams Bell Pepper

50 grams Carrot

1 tablespoon Olive Oil

1 medium Lemon

1 teaspoon Mixed Herbs

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a mixing bowl, whisk together olive oil, juice from the lemon, minced garlic, mixed herbs, salt, and pepper.

  • 3

    Add the chicken breast to the bowl and coat evenly with the marinade. Let it sit for 10-15 minutes.

  • 4

    While the chicken marinates, chop broccoli into florets, slice the bell pepper into strips, and cut the carrot into thin rounds.

  • 5

    Arrange the marinated chicken breast in the center of the sheet pan and surround it with the prepared vegetables.

  • 6

    Drizzle any remaining marinade over the vegetables.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, then serve hot.