Crispy Lemon-Herb Sheet Pan Chicken with Roasted Vegetables

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

Crispy Lemon-Herb Sheet Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Sheet Pan Chicken with Roasted Vegetables

Enjoy a vibrant plate of crispy, lemon-herb infused chicken paired with a colorful medley of roasted vegetables. This dish brings together tender chicken breast with crisp vegetables, lightly drizzled with olive oil and zesty lemon, celebrating freshness and simple, clean flavors.

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NUTRITION

369kcal
Protein
37.2g
Fat
11.8g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (boneless, skinless)

1 cup Broccoli Florets

1 cup Red Bell Pepper, sliced

1/2 cup Red Onion, sliced

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (thyme, rosemary, parsley)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the lemon juice, olive oil, fresh herbs, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon-herb marinade over it. Let it marinate for 10-15 minutes while you prep the vegetables.

  • 4

    On the lined sheet pan, arrange the broccoli florets, red bell pepper slices, and red onion slices. Drizzle with the remaining marinade and toss gently to coat evenly.

  • 5

    Nestle the marinated chicken breast among the vegetables on the sheet pan.

  • 6

    Bake 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 with crisp edges.

  • 7

    For extra crispiness, switch the oven to broil for an additional 2-3 minutes, watching closely to avoid burning.

  • 8

    Remove from the oven, let rest for a couple of minutes, and serve warm.

Crispy Lemon-Herb Sheet Pan Chicken with Roasted Vegetables

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

Crispy Lemon-Herb Sheet Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Sheet Pan Chicken with Roasted Vegetables

Enjoy a vibrant plate of crispy, lemon-herb infused chicken paired with a colorful medley of roasted vegetables. This dish brings together tender chicken breast with crisp vegetables, lightly drizzled with olive oil and zesty lemon, celebrating freshness and simple, clean flavors.

NUTRITION

369kcal
Protein
37.2g
Fat
11.8g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (boneless, skinless)

1 cup Broccoli Florets

1 cup Red Bell Pepper, sliced

1/2 cup Red Onion, sliced

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (thyme, rosemary, parsley)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the lemon juice, olive oil, fresh herbs, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon-herb marinade over it. Let it marinate for 10-15 minutes while you prep the vegetables.

  • 4

    On the lined sheet pan, arrange the broccoli florets, red bell pepper slices, and red onion slices. Drizzle with the remaining marinade and toss gently to coat evenly.

  • 5

    Nestle the marinated chicken breast among the vegetables on the sheet pan.

  • 6

    Bake 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 with crisp edges.

  • 7

    For extra crispiness, switch the oven to broil for an additional 2-3 minutes, watching closely to avoid burning.

  • 8

    Remove from the oven, let rest for a couple of minutes, and serve warm.