Sheet Pan Lemon-Herb Roasted Chicken and 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 and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

Enjoy a vibrant sheet pan meal featuring a tender lemon-herb chicken breast paired with crispy, colorful vegetables. The bright notes of lemon and fresh herbs enhance the savory flavor of the chicken while roasting brings out the natural sweetness of bell pepper, broccoli, and red onion, making for a balanced and delicious one-pan dinner.

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NUTRITION

304kcal
Protein
39.1g
Fat
7.0g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli

1/2 Red Onion

2 tsp Olive Oil

2 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Season it with salt, pepper, and sprinkle the fresh herbs along with a little lemon zest if desired.

  • 3

    Chop the red bell pepper, broccoli, and red onion into even pieces and spread them around the chicken on the sheet pan.

  • 4

    Drizzle the vegetables with olive oil and lemon juice, then toss gently to coat.

  • 5

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender with crisp edges.

  • 6

    Remove from the oven, let rest for a couple of minutes, then serve warm.

Sheet Pan Lemon-Herb Roasted Chicken and 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 and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

Enjoy a vibrant sheet pan meal featuring a tender lemon-herb chicken breast paired with crispy, colorful vegetables. The bright notes of lemon and fresh herbs enhance the savory flavor of the chicken while roasting brings out the natural sweetness of bell pepper, broccoli, and red onion, making for a balanced and delicious one-pan dinner.

NUTRITION

304kcal
Protein
39.1g
Fat
7.0g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli

1/2 Red Onion

2 tsp Olive Oil

2 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Season it with salt, pepper, and sprinkle the fresh herbs along with a little lemon zest if desired.

  • 3

    Chop the red bell pepper, broccoli, and red onion into even pieces and spread them around the chicken on the sheet pan.

  • 4

    Drizzle the vegetables with olive oil and lemon juice, then toss gently to coat.

  • 5

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender with crisp edges.

  • 6

    Remove from the oven, let rest for a couple of minutes, then serve warm.