Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

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

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

Savor the tangy zest of lemon-infused chicken paired with vibrant roasted broccoli and bell peppers. This sheet pan dinner delivers a refreshing blend of herbs and natural sweetness from the vegetables, resulting in a heart-healthy, balanced meal that’s as pleasing to the palate as it is to the eyes.

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NUTRITION

336kcal
Protein
39.6g
Fat
9.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Herbs (Thyme, Rosemary, Oregano)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken breast in the center of the sheet pan. Drizzle with olive oil and lemon juice, then sprinkle with mixed herbs, salt, and pepper. Rub the seasoning evenly over the chicken.

  • 3

    Cut the broccoli into florets and slice the red and yellow bell peppers into strips. Arrange them around the chicken on the sheet pan.

  • 4

    Toss the vegetables gently with any remaining seasonings from the pan.

  • 5

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

  • 6

    Remove the sheet pan from the oven and allow the chicken to rest for a few minutes before serving. Serve warm and enjoy your balanced, flavorful meal.

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

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

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

Savor the tangy zest of lemon-infused chicken paired with vibrant roasted broccoli and bell peppers. This sheet pan dinner delivers a refreshing blend of herbs and natural sweetness from the vegetables, resulting in a heart-healthy, balanced meal that’s as pleasing to the palate as it is to the eyes.

NUTRITION

336kcal
Protein
39.6g
Fat
9.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Herbs (Thyme, Rosemary, Oregano)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken breast in the center of the sheet pan. Drizzle with olive oil and lemon juice, then sprinkle with mixed herbs, salt, and pepper. Rub the seasoning evenly over the chicken.

  • 3

    Cut the broccoli into florets and slice the red and yellow bell peppers into strips. Arrange them around the chicken on the sheet pan.

  • 4

    Toss the vegetables gently with any remaining seasonings from the pan.

  • 5

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

  • 6

    Remove the sheet pan from the oven and allow the chicken to rest for a few minutes before serving. Serve warm and enjoy your balanced, flavorful meal.