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

This vibrant sheet pan meal combines tender lemon herb chicken with a medley of crispy roasted vegetables, offering a delightful mix of zesty, savory, and sweet flavors. The chicken is marinated in fresh lemon juice, garlic, and herbs, while the vegetables roast to perfection with a light drizzle of olive oil. An easy and wholesome dish that’s both nutritious and delicious.

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NUTRITION

344kcal
Protein
39.9g
Fat
9.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (~170g)

1 cup Broccoli (~91g)

1 medium Carrot (~61g)

0.5 cup Red Bell Pepper (~75g)

0.5 cup Red Onion (~80g)

1 tsp Olive Oil (~4.5g)

1 tbsp Lemon Juice (~15g)

2 cloves Garlic (~6g)

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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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, mix lemon juice, minced garlic, mixed dried herbs, salt, and pepper to form the marinade.

  • 3

    Place the chicken breast on one side of the sheet pan and drizzle half of the marinade over it, ensuring it is well coated.

  • 4

    Chop broccoli, carrot, red bell pepper, and red onion into bite-sized pieces and place them in a bowl.

  • 5

    Drizzle the vegetables with olive oil and toss with the remaining marinade, salt, and pepper.

  • 6

    Spread the vegetables out on the sheet pan around the chicken.

  • 7

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

  • 8

    Remove from the oven and let it 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

This vibrant sheet pan meal combines tender lemon herb chicken with a medley of crispy roasted vegetables, offering a delightful mix of zesty, savory, and sweet flavors. The chicken is marinated in fresh lemon juice, garlic, and herbs, while the vegetables roast to perfection with a light drizzle of olive oil. An easy and wholesome dish that’s both nutritious and delicious.

NUTRITION

344kcal
Protein
39.9g
Fat
9.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (~170g)

1 cup Broccoli (~91g)

1 medium Carrot (~61g)

0.5 cup Red Bell Pepper (~75g)

0.5 cup Red Onion (~80g)

1 tsp Olive Oil (~4.5g)

1 tbsp Lemon Juice (~15g)

2 cloves Garlic (~6g)

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix lemon juice, minced garlic, mixed dried herbs, salt, and pepper to form the marinade.

  • 3

    Place the chicken breast on one side of the sheet pan and drizzle half of the marinade over it, ensuring it is well coated.

  • 4

    Chop broccoli, carrot, red bell pepper, and red onion into bite-sized pieces and place them in a bowl.

  • 5

    Drizzle the vegetables with olive oil and toss with the remaining marinade, salt, and pepper.

  • 6

    Spread the vegetables out on the sheet pan around the chicken.

  • 7

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

  • 8

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