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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

Enjoy a vibrant, balanced plate featuring tender chicken breast infused with lemon and herbs, perfectly complemented by roasted broccoli and sweet red bell peppers. This one-pan meal delivers a burst of citrus and savory flavors while keeping the cooking process simple and clean.

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NUTRITION

382kcal
Protein
38.9g
Fat
18.3g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (boneless, skinless)

1 cup Broccoli Florets

1 cup Sliced Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1/2 tsp Dried Oregano

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

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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, mix the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush both sides with half of the marinade.

  • 4

    Arrange the broccoli florets and sliced red bell pepper around the chicken on the sheet pan.

  • 5

    Drizzle the remaining marinade over the vegetables, tossing gently to evenly coat.

  • 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 caramelized.

  • 7

    Remove the sheet pan from the oven and let it rest for a few minutes before serving.

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

Enjoy a vibrant, balanced plate featuring tender chicken breast infused with lemon and herbs, perfectly complemented by roasted broccoli and sweet red bell peppers. This one-pan meal delivers a burst of citrus and savory flavors while keeping the cooking process simple and clean.

NUTRITION

382kcal
Protein
38.9g
Fat
18.3g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (boneless, skinless)

1 cup Broccoli Florets

1 cup Sliced Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1/2 tsp Dried Oregano

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush both sides with half of the marinade.

  • 4

    Arrange the broccoli florets and sliced red bell pepper around the chicken on the sheet pan.

  • 5

    Drizzle the remaining marinade over the vegetables, tossing gently to evenly coat.

  • 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 caramelized.

  • 7

    Remove the sheet pan from the oven and let it rest for a few minutes before serving.