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 chopped Broccoli; 1 medium Carrot; 1 medium Red Bell Pepper; 1 tsp Olive Oil; 1 tbsp Lemon Juice; Pinch of Mixed Dried Herbs, Salt & Pepper

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

Enjoy a vibrant, one-pan meal featuring tender lemon herb chicken paired with a colorful medley of crispy roasted vegetables. This dish is enhanced with a bright squeeze of lemon juice and a warming blend of dried herbs, creating a perfectly balanced plate that's both satisfying and nutrient-dense.

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NUTRITION

Protein

39.2g

Fat

9.3g

Carbs

22.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

Pinch of Mixed Dried Herbs, Salt & Pepper

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PREPARATION

1
Preheat your oven to 425°F.
2
On a large sheet pan, arrange the chicken breast along with the broccoli, sliced carrot, and red bell pepper.
3
Drizzle the olive oil and lemon juice evenly over the chicken and vegetables.
4
Sprinkle a pinch of mixed dried herbs, salt, and pepper over everything to season well.
5
Toss the vegetables gently to ensure even coating of the oil and seasonings.
6
Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with crispy edges.
7
If needed, stir the vegetables halfway through the cooking process for even roasting.
8
Remove from the oven and serve immediately.