YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Roasted Chicken and Crispy Roasted Vegetables
Enjoy a balanced and flavorful sheet pan meal featuring tender lemon herb chicken paired with crispy, caramelized Brussels sprouts and sweet red bell peppers. This colorful dish is infused with fresh lemon juice and aromatic herbs for a bright, satisfying taste.
INGREDIENTS
4 oz Chicken Breast
1 cup Brussels Sprouts
1 cup Red Bell Pepper (sliced)
2 tsp Olive Oil
1 tbsp Lemon Juice
1 tsp Mixed Dried Herbs
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a sheet pan with parchment paper or a silicone mat.
Pat the chicken breast dry and place it in the center of the sheet pan. Drizzle half of the olive oil over the chicken, then season with salt, pepper, mixed dried herbs, and lemon juice.
In a bowl, toss the halved Brussels sprouts and sliced red bell pepper with the remaining olive oil, salt, pepper, and a pinch of the herbs.
Spread the vegetables around the chicken breast on the sheet pan in a single layer.
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy around the edges.
Remove the sheet pan from the oven and let the chicken rest for a few minutes before serving. Enjoy your balanced, flavorful meal!