Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

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 Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

A bright, flavorful, and easy-to-make sheet pan meal featuring tender lemon herb chicken paired with crispy roasted broccoli and sweet red bell peppers. Perfectly balanced with a zesty citrus kick and aromatic herbs, this dish delivers a satisfying mix of protein and veggies in every bite.

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NUTRITION

360kcal
Protein
35.8g
Fat
18.3g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Thinly slice the red bell pepper and chop the broccoli into bite-sized florets. Place them on a lightly oiled sheet pan.

  • 3

    In a small bowl, combine olive oil, lemon juice, minced garlic, chopped rosemary and thyme (remove leaves from stems), salt, and pepper.

  • 4

    Place the chicken breast on the sheet pan among the vegetables. Brush the lemon herb mixture evenly over the chicken and vegetables.

  • 5

    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 and slightly charred.

  • 6

    Remove from the oven and let rest for a few minutes before serving.

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

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 Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

A bright, flavorful, and easy-to-make sheet pan meal featuring tender lemon herb chicken paired with crispy roasted broccoli and sweet red bell peppers. Perfectly balanced with a zesty citrus kick and aromatic herbs, this dish delivers a satisfying mix of protein and veggies in every bite.

NUTRITION

360kcal
Protein
35.8g
Fat
18.3g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Thinly slice the red bell pepper and chop the broccoli into bite-sized florets. Place them on a lightly oiled sheet pan.

  • 3

    In a small bowl, combine olive oil, lemon juice, minced garlic, chopped rosemary and thyme (remove leaves from stems), salt, and pepper.

  • 4

    Place the chicken breast on the sheet pan among the vegetables. Brush the lemon herb mixture evenly over the chicken and vegetables.

  • 5

    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 and slightly charred.

  • 6

    Remove from the oven and let rest for a few minutes before serving.