Name: Sheet Pan Lemon-Herb Chicken with Roasted Carrots and Sweet Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 medium Carrot; 1 cup sliced Sweet Bell Pepper; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 0.5 tsp Garlic Powder; 0.5 tsp Dried Thyme; Salt and Black Pepper to taste

Sheet Pan Lemon-Herb Chicken with Roasted Carrots and Sweet Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Roasted Carrots and Sweet Bell Peppers

Enjoy a vibrant, one-pan dish featuring succulent lemon-herb chicken paired with naturally sweet roasted carrots and bell peppers. This recipe offers a harmonious blend of zesty lemon, aromatic herbs, and tender vegetables, creating a delightful balance of flavors and textures ideal for a nutritious dinner.

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NUTRITION

Protein

47.3g

Fat

10.0g

Carbs

19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 cup sliced Sweet Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

0.5 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F.
2
Place the chicken breast, sliced carrots, and sweet bell pepper on a large sheet pan.
3
Drizzle olive oil and lemon juice over the chicken and vegetables.
4
Sprinkle garlic powder, dried thyme, salt, and black pepper evenly over everything.
5
Toss the vegetables gently to coat with the seasonings and oil.
6
Arrange the chicken so that it is not overlapping the vegetables.
7
Roast in the oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
8
Remove from the oven and let rest for a few minutes before serving to allow the flavors to meld.