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: 6 oz Chicken Breast; 1 cup Broccoli Florets; 1 medium Carrot, chopped; 1 small Red Bell Pepper, chopped; 2 tsp Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Garlic Powder; 1/2 tsp Dried Thyme; 1/2 tsp Dried Rosemary; Salt and 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

Savor the delightful harmony of zesty lemon herb chicken paired with a colorful medley of roasted vegetables. This one-pan wonder strikes a balance of bright citrus and aromatic herbs while delivering a satisfying crispy texture from the veggies.

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NUTRITION

Protein

39.9g

Fat

13.9g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Carrot, chopped

1 small Red Bell Pepper, chopped

2 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F and line a sheet pan with parchment paper.
2
In a small bowl, combine olive oil, lemon juice, garlic powder, thyme, rosemary, salt, and pepper.
3
Place the chicken breast on the sheet pan and brush it generously with the lemon herb marinade.
4
Arrange the broccoli, chopped carrot, and red bell pepper around the chicken on the pan.
5
Drizzle the remaining marinade over the vegetables to lightly coat them.
6
Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and crispy on the edges.
7
Remove from the oven, let rest for a couple of minutes, and serve warm.