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 medley of sheet pan-roasted lemon-herb chicken paired with tender broccoli and sweet red bell peppers. This dish offers a bright citrus kick, aromatic herbs, and perfectly roasted vegetables, making for a balanced, flavorful, and wholesome meal.

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NUTRITION

337kcal
Protein
40.4g
Fat
9.4g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 ounce Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

0.5 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry, then place it on the sheet pan. Drizzle with olive oil and lemon juice.

  • 3

    Sprinkle dried oregano, garlic powder, salt, and black pepper evenly over the chicken.

  • 4

    Chop broccoli into florets and cut the red bell pepper into strips. Add them to the sheet pan around the chicken.

  • 5

    Toss the vegetables lightly to coat with any remaining olive oil and seasonings from the pan.

  • 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 oven and let the dish rest for a few minutes before serving.

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 medley of sheet pan-roasted lemon-herb chicken paired with tender broccoli and sweet red bell peppers. This dish offers a bright citrus kick, aromatic herbs, and perfectly roasted vegetables, making for a balanced, flavorful, and wholesome meal.

NUTRITION

337kcal
Protein
40.4g
Fat
9.4g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 ounce Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

0.5 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry, then place it on the sheet pan. Drizzle with olive oil and lemon juice.

  • 3

    Sprinkle dried oregano, garlic powder, salt, and black pepper evenly over the chicken.

  • 4

    Chop broccoli into florets and cut the red bell pepper into strips. Add them to the sheet pan around the chicken.

  • 5

    Toss the vegetables lightly to coat with any remaining olive oil and seasonings from the pan.

  • 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 oven and let the dish rest for a few minutes before serving.