Name: Sheet Pan Lemon-Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup chopped Broccoli; 1 cup chopped Carrot; 1 medium Red Bell Pepper; 1 tsp Olive Oil; 1/2 tbsp Lemon Juice; 1/4 tsp Dried Rosemary; 1/4 tsp Dried Thyme; Salt and Pepper to taste

Sheet Pan Lemon-Herb Chicken and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Vegetables

Enjoy a vibrant and balanced meal featuring tender chicken breast infused with fresh lemon and aromatic herbs, paired with a medley of roasted vegetables. This dish manages to blend zesty citrus notes with savory seasonings for a wholesome, satisfying dinner that’s as pleasing to the palate as it is to your fitness goals.

Try 3 days free, then $12.99 / mo.

NUTRITION

Protein

40.1g

Fat

9.7g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 cup chopped Carrot

1 medium Red Bell Pepper

1 tsp Olive Oil

1/2 tbsp Lemon Juice

1/4 tsp Dried Rosemary

1/4 tsp Dried Thyme

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a sheet pan with parchment paper for easy cleanup.
2
Place the chicken breast in the center of the sheet pan.
3
Arrange the chopped broccoli, carrot, and red bell pepper around the chicken.
4
In a small bowl, whisk together the olive oil, lemon juice, dried rosemary, dried thyme, salt, and pepper.
5
Drizzle the mixture evenly over the chicken and vegetables, ensuring everything is lightly coated.
6
Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with a slight char.
7
Remove from the oven, let rest for a couple of minutes, then serve and enjoy.