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 and balanced plate featuring succulent lemon herb chicken paired with perfectly roasted broccoli and bell peppers. This sheet pan meal brings together juicy, zesty chicken with the natural sweetness of bell peppers and the earthiness of broccoli, all enhanced by a drizzle of olive oil and fresh lemon juice. It’s a clean, nutritious dish that’s both simple to prepare and delightfully flavorful.

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NUTRITION

475kcal
Protein
49.1g
Fat
20.1g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

150g Broccoli

150g Bell Peppers

1 tbsp Olive Oil (14g)

2 tbsp Lemon Juice (30g)

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the lemon juice, olive oil, mixed dried herbs, garlic powder, salt, and black pepper.

  • 3

    Place the chicken breast on one side of a sheet pan. Brush half of the lemon herb mixture over the chicken.

  • 4

    Cut the broccoli into florets and slice the bell peppers into strips. Spread them out on the sheet pan beside the chicken.

  • 5

    Drizzle the remaining lemon herb mixture evenly over the vegetables.

  • 6

    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 charred.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted veggies.

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 and balanced plate featuring succulent lemon herb chicken paired with perfectly roasted broccoli and bell peppers. This sheet pan meal brings together juicy, zesty chicken with the natural sweetness of bell peppers and the earthiness of broccoli, all enhanced by a drizzle of olive oil and fresh lemon juice. It’s a clean, nutritious dish that’s both simple to prepare and delightfully flavorful.

NUTRITION

475kcal
Protein
49.1g
Fat
20.1g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

150g Broccoli

150g Bell Peppers

1 tbsp Olive Oil (14g)

2 tbsp Lemon Juice (30g)

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the lemon juice, olive oil, mixed dried herbs, garlic powder, salt, and black pepper.

  • 3

    Place the chicken breast on one side of a sheet pan. Brush half of the lemon herb mixture over the chicken.

  • 4

    Cut the broccoli into florets and slice the bell peppers into strips. Spread them out on the sheet pan beside the chicken.

  • 5

    Drizzle the remaining lemon herb mixture evenly over the vegetables.

  • 6

    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 charred.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted veggies.