Sheet Pan Lemon Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Enjoy a vibrant and balanced sheet pan meal featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. This dish offers a harmonious blend of zesty citrus, aromatic herbs, and the natural sweetness of vegetables, all roasted to perfection on a single pan for a clean and effortless dinner.

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NUTRITION

379kcal
Protein
46.9g
Fat
9.5g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli Florets

1 cup Chopped Carrots

1 medium Red Bell Pepper

1 tbsp Lemon Juice

1 tsp Olive Oil

2 cloves Garlic (minced)

1 tbsp Fresh Herbs (thyme and rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, and fresh herbs. Season with a pinch of salt and pepper.

  • 3

    Place the chicken breast in the center of a sheet pan and arrange broccoli, carrots, and red bell pepper around it.

  • 4

    Drizzle the herb-lemon mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Season the vegetables lightly with additional salt and pepper, if desired.

  • 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.

  • 7

    Remove from oven, let rest for a few minutes, and serve hot.

Sheet Pan Lemon Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Enjoy a vibrant and balanced sheet pan meal featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. This dish offers a harmonious blend of zesty citrus, aromatic herbs, and the natural sweetness of vegetables, all roasted to perfection on a single pan for a clean and effortless dinner.

NUTRITION

379kcal
Protein
46.9g
Fat
9.5g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli Florets

1 cup Chopped Carrots

1 medium Red Bell Pepper

1 tbsp Lemon Juice

1 tsp Olive Oil

2 cloves Garlic (minced)

1 tbsp Fresh Herbs (thyme and rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, and fresh herbs. Season with a pinch of salt and pepper.

  • 3

    Place the chicken breast in the center of a sheet pan and arrange broccoli, carrots, and red bell pepper around it.

  • 4

    Drizzle the herb-lemon mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Season the vegetables lightly with additional salt and pepper, if desired.

  • 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.

  • 7

    Remove from oven, let rest for a few minutes, and serve hot.