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

Enjoy a vibrant and wholesome dinner featuring tender lemon herb chicken paired with perfectly roasted broccoli and bell peppers. The zesty lemon and aromatic garlic elevate the simple yet satisfying flavors of this sheet pan meal, making it a balanced and nourishing choice.

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NUTRITION

390kcal
Protein
39.2g
Fat
18.8g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli Florets (91g)

1 medium Red Bell Pepper (119g)

1 tbsp Olive Oil (14g)

1/2 tbsp Lemon Juice (15g)

1 Garlic Clove (3g)

1/2 tsp Dried Oregano

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast on one side of a sheet pan. Arrange the broccoli florets and sliced red bell pepper on the other side of the pan.

  • 4

    Drizzle the olive oil mixture evenly over the chicken and vegetables, ensuring everything is well-coated.

  • 5

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

  • 6

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

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

Enjoy a vibrant and wholesome dinner featuring tender lemon herb chicken paired with perfectly roasted broccoli and bell peppers. The zesty lemon and aromatic garlic elevate the simple yet satisfying flavors of this sheet pan meal, making it a balanced and nourishing choice.

NUTRITION

390kcal
Protein
39.2g
Fat
18.8g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli Florets (91g)

1 medium Red Bell Pepper (119g)

1 tbsp Olive Oil (14g)

1/2 tbsp Lemon Juice (15g)

1 Garlic Clove (3g)

1/2 tsp Dried Oregano

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast on one side of a sheet pan. Arrange the broccoli florets and sliced red bell pepper on the other side of the pan.

  • 4

    Drizzle the olive oil mixture evenly over the chicken and vegetables, ensuring everything is well-coated.

  • 5

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

  • 6

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