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

Savor a vibrant sheet pan dinner featuring tender lemon herb chicken accompanied by a melange of crispy roasted vegetables and a touch of creamy avocado. This balanced dish brings together the bright citrus notes, aromatic herbs, and the satisfying crunch of fresh seasonal produce for a wholesome meal that's as appealing to the eye as it is to the palate.

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NUTRITION

323kcal
Protein
33.3g
Fat
14.1g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup chopped Broccoli (91g)

1 cup Asparagus (134g)

1/2 medium Red Bell Pepper (60g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Lemon Juice (15g)

2 tbsp Fresh Herbs (Parsley & Thyme) (6g)

1 quarter Avocado (50g)

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Surround it with the broccoli, asparagus, and red bell pepper slices.

  • 3

    Drizzle olive oil and lemon juice evenly over the chicken and vegetables. Sprinkle the fresh herbs, salt, and pepper to taste.

  • 4

    Toss the vegetables gently to ensure they are well coated with the oil, lemon, and herbs.

  • 5

    Bake 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 and starting to crisp on the edges.

  • 6

    Once baked, slice the chicken and serve it alongside the roasted vegetables. Top with quartered avocado for creaminess and extra flavor.

  • 7

    Enjoy your nutritious, well-balanced meal!

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

Savor a vibrant sheet pan dinner featuring tender lemon herb chicken accompanied by a melange of crispy roasted vegetables and a touch of creamy avocado. This balanced dish brings together the bright citrus notes, aromatic herbs, and the satisfying crunch of fresh seasonal produce for a wholesome meal that's as appealing to the eye as it is to the palate.

NUTRITION

323kcal
Protein
33.3g
Fat
14.1g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup chopped Broccoli (91g)

1 cup Asparagus (134g)

1/2 medium Red Bell Pepper (60g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Lemon Juice (15g)

2 tbsp Fresh Herbs (Parsley & Thyme) (6g)

1 quarter Avocado (50g)

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Surround it with the broccoli, asparagus, and red bell pepper slices.

  • 3

    Drizzle olive oil and lemon juice evenly over the chicken and vegetables. Sprinkle the fresh herbs, salt, and pepper to taste.

  • 4

    Toss the vegetables gently to ensure they are well coated with the oil, lemon, and herbs.

  • 5

    Bake 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 and starting to crisp on the edges.

  • 6

    Once baked, slice the chicken and serve it alongside the roasted vegetables. Top with quartered avocado for creaminess and extra flavor.

  • 7

    Enjoy your nutritious, well-balanced meal!