Sheet Pan Lemon-Herb Roasted Chicken with Crispy Vegetables

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

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Vegetables

Enjoy a wholesome one-pan meal featuring tender roasted chicken breast accented with bright lemon and fresh herbs, paired with a medley of crispy, colorful vegetables. This dish is both satisfying and nourishing, perfect for an easy dinner that balances protein and veggies in every bite.

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NUTRITION

305kcal
Protein
36.0g
Fat
9.1g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (rosemary & thyme)

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, chopped fresh herbs, salt, and black pepper. Drizzle in 1 teaspoon of olive oil while stirring to form a marinade.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with the lemon-herb marinade.

  • 4

    Chop the broccoli, carrot, and red bell pepper into bite-sized pieces. Toss them in the remaining olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving.

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Vegetables

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

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Vegetables

Enjoy a wholesome one-pan meal featuring tender roasted chicken breast accented with bright lemon and fresh herbs, paired with a medley of crispy, colorful vegetables. This dish is both satisfying and nourishing, perfect for an easy dinner that balances protein and veggies in every bite.

NUTRITION

305kcal
Protein
36.0g
Fat
9.1g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (rosemary & thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, chopped fresh herbs, salt, and black pepper. Drizzle in 1 teaspoon of olive oil while stirring to form a marinade.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with the lemon-herb marinade.

  • 4

    Chop the broccoli, carrot, and red bell pepper into bite-sized pieces. Toss them in the remaining olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving.