Crispy Lemon Herb Roasted Chicken with Sheet Pan Vegetables

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

Crispy Lemon Herb Roasted Chicken with Sheet Pan Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Sheet Pan Vegetables

Savor the harmony of crispy, golden roasted chicken accented with zesty lemon and fragrant herbs, paired with a vibrant mix of sheet pan vegetables. This well-balanced dish delights the palate with a burst of citrus freshness, the satisfying crunch of roasted veggies, and the comforting warmth of perfectly seasoned chicken—all in one beautifully orchestrated meal.

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NUTRITION

346kcal
Protein
40.5g
Fat
9.6g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 medium Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a bowl, combine the olive oil, lemon juice, chopped mixed herbs, salt, and pepper.

  • 3

    Add the chicken breast to the bowl, ensuring it is well-coated with the lemon herb mixture.

  • 4

    Place the chicken breast in the center of the sheet pan.

  • 5

    Toss the broccoli, red bell pepper slices, and carrot slices in the remaining herb mixture on the pan.

  • 6

    Arrange vegetables around the chicken in a single layer for even roasting.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the edges turn crispy.

  • 8

    If desired, broil for an additional 2-3 minutes to enhance the crispiness of both the chicken and vegetables.

  • 9

    Remove from oven, let rest for a couple of minutes, and serve immediately.

Crispy Lemon Herb Roasted Chicken with Sheet Pan Vegetables

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

Crispy Lemon Herb Roasted Chicken with Sheet Pan Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Sheet Pan Vegetables

Savor the harmony of crispy, golden roasted chicken accented with zesty lemon and fragrant herbs, paired with a vibrant mix of sheet pan vegetables. This well-balanced dish delights the palate with a burst of citrus freshness, the satisfying crunch of roasted veggies, and the comforting warmth of perfectly seasoned chicken—all in one beautifully orchestrated meal.

NUTRITION

346kcal
Protein
40.5g
Fat
9.6g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 medium Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a bowl, combine the olive oil, lemon juice, chopped mixed herbs, salt, and pepper.

  • 3

    Add the chicken breast to the bowl, ensuring it is well-coated with the lemon herb mixture.

  • 4

    Place the chicken breast in the center of the sheet pan.

  • 5

    Toss the broccoli, red bell pepper slices, and carrot slices in the remaining herb mixture on the pan.

  • 6

    Arrange vegetables around the chicken in a single layer for even roasting.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the edges turn crispy.

  • 8

    If desired, broil for an additional 2-3 minutes to enhance the crispiness of both the chicken and vegetables.

  • 9

    Remove from oven, let rest for a couple of minutes, and serve immediately.