Name: Sheet Pan Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup Broccoli, chopped; 1 medium Red Bell Pepper; 1 small Red Onion; 1/2 cup Cherry Tomatoes; 1 tbsp Olive Oil; 1 tbsp Lemon Juice; 1 tsp Mixed Herbs; Salt and Pepper to taste

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

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 and Roasted Vegetables

Enjoy a balanced and vibrant dish featuring tender, lemon herb-infused chicken breast paired with a medley of roasted vegetables. This one-pan meal is both visually appealing and nutritionally balanced, delivering a satisfying dose of protein along with a variety of flavors and textures.

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NUTRITION

Protein

59.7g

Fat

21g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli, chopped

1 medium Red Bell Pepper

1 small Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
On a large sheet pan, arrange the chicken breast and all the chopped vegetables: broccoli, red bell pepper (sliced), red onion (sliced), and cherry tomatoes.
3
Drizzle olive oil and lemon juice evenly over the chicken and vegetables.
4
Sprinkle mixed herbs, salt, and pepper over everything. Gently toss the vegetables to coat evenly.
5
Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.
6
Remove from the oven, let it rest for a couple of minutes, then serve warm.