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, wholesome meal where tender lemon herb chicken meets a colorful medley of roasted vegetables. This one-pan dish is packed with bright flavors and a satisfying crunch, making it perfect for a balanced dinner.

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NUTRITION

337kcal
Protein
36.1g
Fat
8.9g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1 medium Red Bell Pepper (119g)

1 small Onion (70g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, whisk together olive oil, lemon juice, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of a large sheet pan. Arrange the broccoli, sliced carrot, red bell pepper (cut into strips), and small onion (cut into wedges) around the chicken.

  • 4

    Drizzle the lemon herb dressing evenly over the chicken and vegetables, ensuring everything is lightly coated.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with crispy edges.

  • 6

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

  • 7

    Plate a portion of the chicken with a generous serving of the roasted vegetables and enjoy your nutritious meal.

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, wholesome meal where tender lemon herb chicken meets a colorful medley of roasted vegetables. This one-pan dish is packed with bright flavors and a satisfying crunch, making it perfect for a balanced dinner.

NUTRITION

337kcal
Protein
36.1g
Fat
8.9g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1 medium Red Bell Pepper (119g)

1 small Onion (70g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, whisk together olive oil, lemon juice, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of a large sheet pan. Arrange the broccoli, sliced carrot, red bell pepper (cut into strips), and small onion (cut into wedges) around the chicken.

  • 4

    Drizzle the lemon herb dressing evenly over the chicken and vegetables, ensuring everything is lightly coated.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with crispy edges.

  • 6

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

  • 7

    Plate a portion of the chicken with a generous serving of the roasted vegetables and enjoy your nutritious meal.