Sheet Pan Lemon Herb Chicken with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Savor the vibrant flavors of tender lemon herb chicken paired with a medley of crispy roasted vegetables. Infused with fresh garlic, rosemary, and thyme, this sheet pan dinner is as visually appealing as it is delicious, making it a perfect wholesome meal for busy evenings.

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NUTRITION

337kcal
Protein
44.3g
Fat
11.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

2 tbsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Pat the chicken breast dry with paper towels. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and chopped fresh herbs.

  • 3

    Place the chicken breast on the sheet pan and drizzle half of the lemon herb mixture over it, ensuring it is well coated.

  • 4

    Chop the broccoli into florets, slice the carrot into rounds, and cut the red bell pepper into strips. Place the vegetables around the chicken on the sheet pan.

  • 5

    Drizzle the remaining lemon herb mixture over the vegetables, and season everything with salt and pepper to taste.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with a slight crisp on the edges.

  • 7

    Let it rest for 5 minutes before serving. Enjoy this balanced, flavorful sheet pan meal!

Sheet Pan Lemon Herb Chicken with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Savor the vibrant flavors of tender lemon herb chicken paired with a medley of crispy roasted vegetables. Infused with fresh garlic, rosemary, and thyme, this sheet pan dinner is as visually appealing as it is delicious, making it a perfect wholesome meal for busy evenings.

NUTRITION

337kcal
Protein
44.3g
Fat
11.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

2 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Pat the chicken breast dry with paper towels. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and chopped fresh herbs.

  • 3

    Place the chicken breast on the sheet pan and drizzle half of the lemon herb mixture over it, ensuring it is well coated.

  • 4

    Chop the broccoli into florets, slice the carrot into rounds, and cut the red bell pepper into strips. Place the vegetables around the chicken on the sheet pan.

  • 5

    Drizzle the remaining lemon herb mixture over the vegetables, and season everything with salt and pepper to taste.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with a slight crisp on the edges.

  • 7

    Let it rest for 5 minutes before serving. Enjoy this balanced, flavorful sheet pan meal!