Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

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

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

This dish features tender, juicy lemon herb chicken paired with a vibrant medley of roasted vegetables. The chicken is marinated in a zesty lemon and garlic blend with aromatic thyme and rosemary, then roasted alongside crisp broccoli, sweet red bell pepper, and carrot strips. The result is a harmonious plate with bright citrus notes, savory herbs, and a satisfying crunch from the vegetables.

Try 3 days free, then $12.99 / mo.

NUTRITION

402kcal
Protein
36.1g
Fat
18.5g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 medium Carrot

1 tbsp Olive Oil

1 tbsp Lemon Juice (from about 1/2 lemon)

1 clove Garlic, minced

1 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 3

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

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, ensuring they are well coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 6

    If desired, broil for an additional 2-3 minutes to enhance the crispiness of the vegetables. Remove from the oven and let rest for a couple of minutes before serving.

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

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

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

This dish features tender, juicy lemon herb chicken paired with a vibrant medley of roasted vegetables. The chicken is marinated in a zesty lemon and garlic blend with aromatic thyme and rosemary, then roasted alongside crisp broccoli, sweet red bell pepper, and carrot strips. The result is a harmonious plate with bright citrus notes, savory herbs, and a satisfying crunch from the vegetables.

NUTRITION

402kcal
Protein
36.1g
Fat
18.5g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 medium Carrot

1 tbsp Olive Oil

1 tbsp Lemon Juice (from about 1/2 lemon)

1 clove Garlic, minced

1 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 3

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

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, ensuring they are well coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 6

    If desired, broil for an additional 2-3 minutes to enhance the crispiness of the vegetables. Remove from the oven and let rest for a couple of minutes before serving.