Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

A vibrant, sheet-pan dinner that bursts with the freshness of lemon and aromatic herbs wrapped around juicy chicken breast and an assortment of crisp, roasted vegetables. This balanced meal highlights tender, herby chicken alongside naturally sweet and crunchy veggies, all brought together on one pan for easy cleanup and maximal flavor.

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NUTRITION

315kcal
Protein
39.1g
Fat
9.2g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

1 cup Broccoli

1/2 cup Red Bell Pepper

1 small Carrot

1/4 cup Red Onion

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs (Thyme & Rosemary)

Salt and Pepper, to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Drizzle half of the olive oil over the chicken and season with salt, pepper, and dried herbs.

  • 3

    Chop the broccoli into florets, slice the red bell pepper, peel and cut the carrot into sticks, and slice the red onion.

  • 4

    Arrange the vegetables around the chicken on the sheet pan. Drizzle the remaining olive oil and lemon juice over the vegetables, and season with a pinch of salt and pepper.

  • 5

    Toss the vegetables gently to ensure they are well coated with the oil, lemon, and herbs.

  • 6

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.

  • 7

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

Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

A vibrant, sheet-pan dinner that bursts with the freshness of lemon and aromatic herbs wrapped around juicy chicken breast and an assortment of crisp, roasted vegetables. This balanced meal highlights tender, herby chicken alongside naturally sweet and crunchy veggies, all brought together on one pan for easy cleanup and maximal flavor.

NUTRITION

315kcal
Protein
39.1g
Fat
9.2g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

1 cup Broccoli

1/2 cup Red Bell Pepper

1 small Carrot

1/4 cup Red Onion

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs (Thyme & Rosemary)

Salt and Pepper, to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Drizzle half of the olive oil over the chicken and season with salt, pepper, and dried herbs.

  • 3

    Chop the broccoli into florets, slice the red bell pepper, peel and cut the carrot into sticks, and slice the red onion.

  • 4

    Arrange the vegetables around the chicken on the sheet pan. Drizzle the remaining olive oil and lemon juice over the vegetables, and season with a pinch of salt and pepper.

  • 5

    Toss the vegetables gently to ensure they are well coated with the oil, lemon, and herbs.

  • 6

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.

  • 7

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