Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

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

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

Enjoy a vibrant sheet pan dinner featuring succulent lemon herb chicken accompanied by perfectly roasted broccoli and bell peppers, all enhanced by a tangy splash of lemon and aromatic herbs. Served alongside a fluffy bed of quinoa, this dish balances lean protein, colorful vegetables, and wholesome grains for an easy, delicious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

390kcal
Protein
38.9g
Fat
10.6g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 cup Cooked Quinoa

1 tbsp Mixed Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast, broccoli, and sliced bell pepper.

  • 3

    Drizzle olive oil and lemon juice over the chicken and vegetables.

  • 4

    Sprinkle the mixed herbs, salt, and pepper evenly over all ingredients.

  • 5

    Toss the vegetables gently to ensure they are evenly coated with the seasonings.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes until the chicken is thoroughly cooked and the vegetables are tender and slightly charred.

  • 7

    Meanwhile, prepare 1/2 cup of cooked quinoa according to package instructions.

  • 8

    Once cooked, serve the roasted chicken and vegetables over a bed of quinoa and enjoy a balanced, flavorful meal.

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

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

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

Enjoy a vibrant sheet pan dinner featuring succulent lemon herb chicken accompanied by perfectly roasted broccoli and bell peppers, all enhanced by a tangy splash of lemon and aromatic herbs. Served alongside a fluffy bed of quinoa, this dish balances lean protein, colorful vegetables, and wholesome grains for an easy, delicious meal.

NUTRITION

390kcal
Protein
38.9g
Fat
10.6g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 cup Cooked Quinoa

1 tbsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast, broccoli, and sliced bell pepper.

  • 3

    Drizzle olive oil and lemon juice over the chicken and vegetables.

  • 4

    Sprinkle the mixed herbs, salt, and pepper evenly over all ingredients.

  • 5

    Toss the vegetables gently to ensure they are evenly coated with the seasonings.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes until the chicken is thoroughly cooked and the vegetables are tender and slightly charred.

  • 7

    Meanwhile, prepare 1/2 cup of cooked quinoa according to package instructions.

  • 8

    Once cooked, serve the roasted chicken and vegetables over a bed of quinoa and enjoy a balanced, flavorful meal.