Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

Enjoy a vibrant, one-pan meal featuring juicy lemon-herb chicken paired with a mix of crispy roasted vegetables. The tender chicken breast is perfectly seasoned with fresh herbs and zesty lemon, while the Brussels sprouts, red bell pepper, and red onion add a delightful crunch. This dish is as visually appealing as it is delicious, making it a wholesome choice for any meal.

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NUTRITION

426kcal
Protein
40.4g
Fat
19g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Brussels Sprouts (88g)

1 cup Red Bell Pepper (92g)

0.5 cup Red Onion (80g)

1 tbsp Olive Oil (14g)

1 tbsp Lemon Juice (15g)

2 cloves Garlic (6g)

Fresh Thyme and Rosemary (sprinkle)

Salt and Pepper (to taste)

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PREPARATION

  • 1

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

  • 2

    On a large sheet pan, arrange the Brussels sprouts, red bell pepper, and red onion. Drizzle with olive oil and a pinch of salt and pepper; toss to coat evenly.

  • 3

    Place the chicken breast on the sheet pan among the vegetables.

  • 4

    In a small bowl, combine lemon juice, minced garlic, and a sprinkle of fresh thyme and rosemary. Season with salt and pepper.

  • 5

    Brush the lemon-herb mixture over the chicken breasts.

  • 6

    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 and slightly crispy.

  • 7

    Remove from the oven and allow to rest for a few minutes before serving.

Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

Enjoy a vibrant, one-pan meal featuring juicy lemon-herb chicken paired with a mix of crispy roasted vegetables. The tender chicken breast is perfectly seasoned with fresh herbs and zesty lemon, while the Brussels sprouts, red bell pepper, and red onion add a delightful crunch. This dish is as visually appealing as it is delicious, making it a wholesome choice for any meal.

NUTRITION

426kcal
Protein
40.4g
Fat
19g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Brussels Sprouts (88g)

1 cup Red Bell Pepper (92g)

0.5 cup Red Onion (80g)

1 tbsp Olive Oil (14g)

1 tbsp Lemon Juice (15g)

2 cloves Garlic (6g)

Fresh Thyme and Rosemary (sprinkle)

Salt and Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    On a large sheet pan, arrange the Brussels sprouts, red bell pepper, and red onion. Drizzle with olive oil and a pinch of salt and pepper; toss to coat evenly.

  • 3

    Place the chicken breast on the sheet pan among the vegetables.

  • 4

    In a small bowl, combine lemon juice, minced garlic, and a sprinkle of fresh thyme and rosemary. Season with salt and pepper.

  • 5

    Brush the lemon-herb mixture over the chicken breasts.

  • 6

    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 and slightly crispy.

  • 7

    Remove from the oven and allow to rest for a few minutes before serving.