Sheet Pan Lemon Herb 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 Chicken with Crispy Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Broccoli and Bell Peppers

Savor the zesty flavors of lemon and herbs gracefully coating tender chicken breast, paired with crisp broccoli and vibrant bell peppers, all roasted on a sheet pan to perfection. This balanced dish brings together bright, fresh notes with a satisfying crunch, ideal for a wholesome meal at any time of day.

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NUTRITION

360kcal
Protein
48.2g
Fat
10.5g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Bell Pepper

2 tbsp Lemon Juice

1 tsp Olive Oil

1 clove Garlic, minced

1 tsp Dried Thyme

1 tsp Dried Rosemary

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, olive oil, minced garlic, dried thyme, and dried rosemary to create the marinade.

  • 3

    Place the chicken breast on one side of the sheet pan. Brush both sides of the chicken generously with the marinade.

  • 4

    Chop the broccoli into florets and slice the bell pepper into strips. Arrange them on the other side of the sheet pan, ensuring an even layer.

  • 5

    Drizzle any remaining marinade over the vegetables and toss lightly to coat.

  • 6

    Roast everything in the preheated oven for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are crisp-tender.

  • 7

    Remove from the oven, let the chicken rest for a couple of minutes, then slice and serve alongside the roasted vegetables.

Sheet Pan Lemon Herb 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 Chicken with Crispy Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Broccoli and Bell Peppers

Savor the zesty flavors of lemon and herbs gracefully coating tender chicken breast, paired with crisp broccoli and vibrant bell peppers, all roasted on a sheet pan to perfection. This balanced dish brings together bright, fresh notes with a satisfying crunch, ideal for a wholesome meal at any time of day.

NUTRITION

360kcal
Protein
48.2g
Fat
10.5g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Bell Pepper

2 tbsp Lemon Juice

1 tsp Olive Oil

1 clove Garlic, minced

1 tsp Dried Thyme

1 tsp Dried Rosemary

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, olive oil, minced garlic, dried thyme, and dried rosemary to create the marinade.

  • 3

    Place the chicken breast on one side of the sheet pan. Brush both sides of the chicken generously with the marinade.

  • 4

    Chop the broccoli into florets and slice the bell pepper into strips. Arrange them on the other side of the sheet pan, ensuring an even layer.

  • 5

    Drizzle any remaining marinade over the vegetables and toss lightly to coat.

  • 6

    Roast everything in the preheated oven for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are crisp-tender.

  • 7

    Remove from the oven, let the chicken rest for a couple of minutes, then slice and serve alongside the roasted vegetables.