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

Enjoy a vibrant, one-pan meal featuring succulent lemon herb chicken paired with a colorful medley of crispy roasted vegetables. The tender chicken is marinated in fresh lemon juice, garlic, and aromatic herbs, then roasted to perfection alongside nutrient-packed broccoli, red bell pepper, carrots, and red onion. This balanced dish is both visually appealing and delicious, making it perfect for a healthy dinner option.

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NUTRITION

431kcal
Protein
40.1g
Fat
18.3g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 medium Carrot

0.5 medium Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped thyme, and rosemary.

  • 3

    Place the chicken breast on the sheet pan and brush both sides generously with the lemon herb mixture.

  • 4

    Chop the broccoli, red bell pepper, carrot, and red onion into evenly sized pieces and arrange them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables, ensuring they are evenly coated.

  • 6

    Season the chicken and vegetables with a pinch of salt and pepper to taste.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with crispy edges.

  • 8

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

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

Enjoy a vibrant, one-pan meal featuring succulent lemon herb chicken paired with a colorful medley of crispy roasted vegetables. The tender chicken is marinated in fresh lemon juice, garlic, and aromatic herbs, then roasted to perfection alongside nutrient-packed broccoli, red bell pepper, carrots, and red onion. This balanced dish is both visually appealing and delicious, making it perfect for a healthy dinner option.

NUTRITION

431kcal
Protein
40.1g
Fat
18.3g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 medium Carrot

0.5 medium Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped thyme, and rosemary.

  • 3

    Place the chicken breast on the sheet pan and brush both sides generously with the lemon herb mixture.

  • 4

    Chop the broccoli, red bell pepper, carrot, and red onion into evenly sized pieces and arrange them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables, ensuring they are evenly coated.

  • 6

    Season the chicken and vegetables with a pinch of salt and pepper to taste.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with crispy edges.

  • 8

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