Sheet Pan Lemon Herb Chicken with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

A vibrant and wholesome sheet pan meal featuring tender lemon herb marinated chicken paired with a colorful mix of roasted broccoli, carrots, and red bell peppers. Perfectly balanced with a hint of citrus and aromatic thyme, this dish offers a satisfying blend of textures and flavors ideal for a nutritious dinner.

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NUTRITION

347kcal
Protein
36.6g
Fat
16.6g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

½ cup Broccoli Florets (~75g)

1 medium Carrot (~61g)

½ cup Red Bell Pepper, sliced (~75g)

1 tbsp Olive Oil (~13.5g)

1 tbsp Lemon Juice (~15g)

1 clove Garlic

1 tsp Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix together lemon juice, olive oil, minced garlic, and fresh thyme.

  • 3

    Place the chicken breast on a large sheet pan. Brush half of the lemon herb mixture over the chicken.

  • 4

    Add broccoli, sliced carrot, and red bell pepper around the chicken on the pan. Drizzle the remaining mixture over the vegetables.

  • 5

    Toss the vegetables gently to evenly coat them in the herb dressing.

  • 6

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

  • 7

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

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

A vibrant and wholesome sheet pan meal featuring tender lemon herb marinated chicken paired with a colorful mix of roasted broccoli, carrots, and red bell peppers. Perfectly balanced with a hint of citrus and aromatic thyme, this dish offers a satisfying blend of textures and flavors ideal for a nutritious dinner.

NUTRITION

347kcal
Protein
36.6g
Fat
16.6g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

½ cup Broccoli Florets (~75g)

1 medium Carrot (~61g)

½ cup Red Bell Pepper, sliced (~75g)

1 tbsp Olive Oil (~13.5g)

1 tbsp Lemon Juice (~15g)

1 clove Garlic

1 tsp Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix together lemon juice, olive oil, minced garlic, and fresh thyme.

  • 3

    Place the chicken breast on a large sheet pan. Brush half of the lemon herb mixture over the chicken.

  • 4

    Add broccoli, sliced carrot, and red bell pepper around the chicken on the pan. Drizzle the remaining mixture over the vegetables.

  • 5

    Toss the vegetables gently to evenly coat them in the herb dressing.

  • 6

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

  • 7

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