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 a vibrant, one-pan meal featuring succulent lemon herb chicken accompanied by tender roasted broccoli and bell peppers. The zesty lemon and aromatic herbs bring a burst of flavor to the juicy chicken, while the colorful veggies add a delightful crunch and natural sweetness. Perfect for a wholesome and balanced dinner, this dish is as nutritious as it is delicious.

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NUTRITION

429kcal
Protein
48.1g
Fat
19.8g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 tablespoon Olive Oil

2 tablespoons Lemon Juice

1 teaspoon Garlic Powder

1 teaspoon Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, mix together lemon juice, olive oil, garlic powder, dried thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on the prepared sheet pan and drizzle half of the marinade over it, ensuring it is well coated on both sides.

  • 4

    Chop the broccoli into florets and slice the red bell pepper into strips. Toss the vegetables with the remaining marinade on the sheet pan.

  • 5

    Arrange the chicken and vegetables in a single layer on the sheet pan, making sure the vegetables are spread out for even roasting.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender with slightly charred edges.

  • 7

    Remove the sheet pan from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.

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 a vibrant, one-pan meal featuring succulent lemon herb chicken accompanied by tender roasted broccoli and bell peppers. The zesty lemon and aromatic herbs bring a burst of flavor to the juicy chicken, while the colorful veggies add a delightful crunch and natural sweetness. Perfect for a wholesome and balanced dinner, this dish is as nutritious as it is delicious.

NUTRITION

429kcal
Protein
48.1g
Fat
19.8g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 tablespoon Olive Oil

2 tablespoons Lemon Juice

1 teaspoon Garlic Powder

1 teaspoon Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, mix together lemon juice, olive oil, garlic powder, dried thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on the prepared sheet pan and drizzle half of the marinade over it, ensuring it is well coated on both sides.

  • 4

    Chop the broccoli into florets and slice the red bell pepper into strips. Toss the vegetables with the remaining marinade on the sheet pan.

  • 5

    Arrange the chicken and vegetables in a single layer on the sheet pan, making sure the vegetables are spread out for even roasting.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender with slightly charred edges.

  • 7

    Remove the sheet pan from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.