YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Roasted Chicken with Crispy Broccoli and Bell Peppers
Savor the vibrant flavors of this sheet pan meal featuring tender lemon herb roasted chicken paired with crisp broccoli and colorful bell peppers. Infused with aromatic herbs and a bright squeeze of lemon, every bite is a delightful blend of savory and fresh. Perfect for an easy, healthy dinner that brings both great taste and balanced nutrition to your table.
INGREDIENTS
4 oz Chicken Breast
1 cup chopped Broccoli
1 medium Bell Pepper (sliced)
1 tbsp Olive Oil
1 tbsp Lemon Juice
1 clove Garlic (minced)
1 tsp Dried Italian Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper or lightly grease it.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried Italian herbs, salt, and pepper.
Place the chicken breast on the sheet pan and drizzle half of the lemon herb mixture over it, rubbing it in to coat evenly.
Add the chopped broccoli and sliced bell pepper to the sheet pan, and toss them with the remaining mixture to ensure they're well coated.
Arrange the vegetables around the chicken, ensuring everything is in a single layer for even roasting.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with crispy edges.
Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.