Sheet Pan Lemon-Herb Roasted Chicken with Crispy Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Vegetables

Enjoy a vibrant and satisfying roasted chicken meal featuring juicy, lemon-herb infused chicken breast paired with a medley of crispy vegetables. The tender chicken is complemented by the caramelized sweetness of roasted carrots, red bell pepper, broccoli, and red onion, all kissed with a touch of olive oil and fresh lemon zest for a burst of brightness.

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NUTRITION

315kcal
Protein
43.2g
Fat
9.2g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Carrot

1/2 Red Bell Pepper

1/4 Red Onion

1 tsp Extra Virgin Olive Oil

1/2 Lemon (juice and zest)

Pinch of Mixed Dried Herbs (Thyme & Rosemary)

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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 pan. Arrange broccoli, carrot slices, red bell pepper strips, and red onion wedges around the chicken.

  • 3

    Drizzle the olive oil over the chicken and vegetables. Squeeze the juice of half a lemon over them and scatter the lemon zest evenly.

  • 4

    Sprinkle a pinch of mixed dried herbs (thyme and rosemary), salt, and pepper over all ingredients.

  • 5

    Toss the vegetables gently to ensure even coating with the oil and seasonings.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and beginning to crisp.

  • 7

    Remove from the oven and serve immediately, enjoying a balanced and flavorful meal.

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Vegetables

Enjoy a vibrant and satisfying roasted chicken meal featuring juicy, lemon-herb infused chicken breast paired with a medley of crispy vegetables. The tender chicken is complemented by the caramelized sweetness of roasted carrots, red bell pepper, broccoli, and red onion, all kissed with a touch of olive oil and fresh lemon zest for a burst of brightness.

NUTRITION

315kcal
Protein
43.2g
Fat
9.2g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Carrot

1/2 Red Bell Pepper

1/4 Red Onion

1 tsp Extra Virgin Olive Oil

1/2 Lemon (juice and zest)

Pinch of Mixed Dried Herbs (Thyme & Rosemary)

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 pan. Arrange broccoli, carrot slices, red bell pepper strips, and red onion wedges around the chicken.

  • 3

    Drizzle the olive oil over the chicken and vegetables. Squeeze the juice of half a lemon over them and scatter the lemon zest evenly.

  • 4

    Sprinkle a pinch of mixed dried herbs (thyme and rosemary), salt, and pepper over all ingredients.

  • 5

    Toss the vegetables gently to ensure even coating with the oil and seasonings.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and beginning to crisp.

  • 7

    Remove from the oven and serve immediately, enjoying a balanced and flavorful meal.