Sheet Pan Lemon Herb Chicken with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Enjoy a vibrant and balanced dinner featuring tender, lemon-infused chicken paired with a medley of roasted vegetables. The hints of fresh herbs elevate the dish, creating a flavorful, nutrient-packed meal perfect for evening nourishment.

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NUTRITION

393kcal
Protein
46.0g
Fat
18.6g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Broccoli (chopped)

1 medium Carrot (sliced)

1/2 Red Bell Pepper (sliced)

1 tbsp Olive Oil

1 tbsp Lemon Juice (from approx. 1/2 lemon)

1 Garlic Clove (minced)

1 tbsp Mixed Fresh Herbs (thyme, rosemary)

Salt and Black Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and mixed fresh herbs. Season with salt and pepper.

  • 3

    Place the chicken breast on the baking sheet and brush both sides with the lemon herb mixture.

  • 4

    Add the chopped broccoli, sliced carrot, and red bell pepper around the chicken. Drizzle a little extra of any remaining herb mixture over the vegetables.

  • 5

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

  • 6

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

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Enjoy a vibrant and balanced dinner featuring tender, lemon-infused chicken paired with a medley of roasted vegetables. The hints of fresh herbs elevate the dish, creating a flavorful, nutrient-packed meal perfect for evening nourishment.

NUTRITION

393kcal
Protein
46.0g
Fat
18.6g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Broccoli (chopped)

1 medium Carrot (sliced)

1/2 Red Bell Pepper (sliced)

1 tbsp Olive Oil

1 tbsp Lemon Juice (from approx. 1/2 lemon)

1 Garlic Clove (minced)

1 tbsp Mixed Fresh Herbs (thyme, rosemary)

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and mixed fresh herbs. Season with salt and pepper.

  • 3

    Place the chicken breast on the baking sheet and brush both sides with the lemon herb mixture.

  • 4

    Add the chopped broccoli, sliced carrot, and red bell pepper around the chicken. Drizzle a little extra of any remaining herb mixture over the vegetables.

  • 5

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

  • 6

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