YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken with Crispy Roasted Broccoli and Bell Peppers
Enjoy this vibrant sheet pan dish featuring juicy lemon herb chicken paired with crispy roasted broccoli and bell peppers. The zesty lemon marinades the tender chicken while the lightly charred vegetables add a satisfying crunch, making it a balanced, flavorful meal perfect for any time of day.
INGREDIENTS
6 oz Chicken Breast
1.5 cups Broccoli Florets
1 medium Red Bell Pepper
1 tbsp Olive Oil
1 tbsp Lemon Juice
0.5 tsp Garlic Powder
0.5 tsp Dried Thyme
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Place the chicken breast, broccoli florets, and sliced red bell pepper on a large sheet pan.
In a small bowl, whisk together olive oil, lemon juice, garlic powder, dried thyme, salt, and black pepper.
Drizzle the marinade evenly over the chicken and vegetables, tossing the broccoli and bell pepper gently to ensure even coating.
Arrange the chicken in the center and spread the vegetables around it in a single layer to allow for even roasting.
Roast in the oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.
Optionally, broil for an extra 2-3 minutes to achieve extra crispiness on the vegetables.
Remove from the oven, let it rest for a few minutes, and serve warm.