Sheet Pan Lemon Herb Roasted Chicken with 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 with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken with Crispy Vegetables

Savor the vibrant flavors of lemon and fresh herbs enveloping tender roasted chicken, paired with a medley of crisp, colorful vegetables. This one-pan meal delivers a harmonious blend of textures and tastes, perfect for a wholesome dinner that effortlessly satisfies both your palate and nutrition goals.

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NUTRITION

360kcal
Protein
47.4g
Fat
10.3g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless)

1 cup Broccoli

1 cup Red Bell Pepper

0.5 cup Red Onion

1 tsp Extra Virgin Olive Oil

Juice of 1/2 Lemon

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, chopped garlic, and finely chopped rosemary and thyme.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the broccoli, red bell pepper, and red onion around the chicken.

  • 4

    Drizzle the herb-lemon mixture evenly over the chicken and vegetables. Toss the vegetables gently to coat them with the seasoning.

  • 5

    Season the chicken and vegetables with a pinch of salt and pepper.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your balanced, flavorful meal!

Sheet Pan Lemon Herb Roasted Chicken with 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 with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken with Crispy Vegetables

Savor the vibrant flavors of lemon and fresh herbs enveloping tender roasted chicken, paired with a medley of crisp, colorful vegetables. This one-pan meal delivers a harmonious blend of textures and tastes, perfect for a wholesome dinner that effortlessly satisfies both your palate and nutrition goals.

NUTRITION

360kcal
Protein
47.4g
Fat
10.3g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless)

1 cup Broccoli

1 cup Red Bell Pepper

0.5 cup Red Onion

1 tsp Extra Virgin Olive Oil

Juice of 1/2 Lemon

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, chopped garlic, and finely chopped rosemary and thyme.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the broccoli, red bell pepper, and red onion around the chicken.

  • 4

    Drizzle the herb-lemon mixture evenly over the chicken and vegetables. Toss the vegetables gently to coat them with the seasoning.

  • 5

    Season the chicken and vegetables with a pinch of salt and pepper.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your balanced, flavorful meal!