Sheet Pan Lemon-Herb Roasted Chicken with Crispy 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 Roasted Chicken with Crispy Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Broccoli and Bell Peppers

Savor this vibrant, one-pan dish featuring tender lemon-herb roasted chicken paired with crispy broccoli and colorful bell peppers. The zesty citrus, aromatic garlic, and a medley of fresh herbs unite to elevate this healthy, balanced meal that's as visually appealing as it is delicious.

Try 3 days free, then $12.99 / mo.

NUTRITION

346kcal
Protein
47.8g
Fat
10g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli Florets (91g)

1/2 cup Red Bell Pepper slices (75g)

1/2 cup Yellow Bell Pepper slices (75g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic, minced

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush generously with the lemon-herb mixture.

  • 4

    Arrange the broccoli florets and bell pepper slices around the chicken, ensuring even distribution.

  • 5

    Drizzle any remaining herb mixture over the vegetables to enhance flavor and promote crispiness.

  • 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 charred at the edges.

  • 7

    Remove from the oven, let rest for 5 minutes, then slice the chicken and serve with the roasted vegetables.

Sheet Pan Lemon-Herb Roasted Chicken with Crispy 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 Roasted Chicken with Crispy Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Broccoli and Bell Peppers

Savor this vibrant, one-pan dish featuring tender lemon-herb roasted chicken paired with crispy broccoli and colorful bell peppers. The zesty citrus, aromatic garlic, and a medley of fresh herbs unite to elevate this healthy, balanced meal that's as visually appealing as it is delicious.

NUTRITION

346kcal
Protein
47.8g
Fat
10g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli Florets (91g)

1/2 cup Red Bell Pepper slices (75g)

1/2 cup Yellow Bell Pepper slices (75g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic, minced

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush generously with the lemon-herb mixture.

  • 4

    Arrange the broccoli florets and bell pepper slices around the chicken, ensuring even distribution.

  • 5

    Drizzle any remaining herb mixture over the vegetables to enhance flavor and promote crispiness.

  • 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 charred at the edges.

  • 7

    Remove from the oven, let rest for 5 minutes, then slice the chicken and serve with the roasted vegetables.