Name: Sheet Pan Lemon-Herb Chicken with Crispy Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast (142g); 1 medium Red Bell Pepper (119g); 1/2 medium Red Onion (55g); 1 cup chopped Broccoli (91g); 2 tsp Olive Oil (9g); 1 tbsp Lemon Juice (15g); 1 tsp Mixed Dried Herbs; Salt & Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant medley of tender lemon-herbed chicken paired with a colorful array of roasted vegetables. This one-pan meal is both satisfying and balanced, featuring juicy chicken breast and crisp vegetables kissed by a hint of citrus and aromatic herbs.

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NUTRITION

Protein

35.3g

Fat

9.0g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (119g)

1/2 medium Red Onion (55g)

1 cup chopped Broccoli (91g)

2 tsp Olive Oil (9g)

1 tbsp Lemon Juice (15g)

1 tsp Mixed Dried Herbs

Salt & 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 cut red bell pepper, red onion, and broccoli into even pieces.
3
Drizzle the vegetables with olive oil and lemon juice. Sprinkle with mixed dried herbs, salt, and pepper. Toss gently to coat evenly.
4
Place the seasoned chicken breast among the vegetables, and for extra flavor, lightly brush the chicken with a bit of olive oil and lemon juice as well.
5
Bake for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy around the edges.
6
Remove from the oven, let rest for a few minutes, and serve warm on the sheet pan.