Sheet Pan Lemon-Garlic Chicken with Crispy Roasted Vegetables

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

Sheet Pan Lemon-Garlic Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Garlic Chicken with Crispy Roasted Vegetables

Enjoy a vibrant and hearty sheet pan meal featuring tender lemon-garlic marinated chicken paired with a colorful medley of roasted broccoli, carrots, and red bell pepper, all finished with a drizzle of olive oil for a crispy touch. This wholesome dinner brings together zesty citrus, aromatic garlic, and perfectly roasted veggies for a balanced and satisfying meal.

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NUTRITION

299kcal
Protein
37.1g
Fat
8.8g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx. 141g)

1 cup Broccoli (approx. 91g)

1 medium Carrot (approx. 61g)

1/2 Red Bell Pepper (approx. 46g)

2 tsp Olive Oil (approx. 9g total)

1 Tbsp Lemon Juice (approx. 15g)

2 cloves Garlic (approx. 6g total)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix lemon juice, minced garlic, and 1 tsp olive oil along with a pinch of salt and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush thoroughly with the lemon-garlic mixture. Allow to marinate while you prepare the vegetables.

  • 4

    Chop the broccoli into florets, slice the carrot into rounds, and cut the red bell pepper into strips. Toss the vegetables with the remaining olive oil, salt, and pepper in another bowl.

  • 5

    Arrange the vegetables around the chicken on the sheet pan ensuring they are evenly spread.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

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

Sheet Pan Lemon-Garlic Chicken with Crispy Roasted Vegetables

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

Sheet Pan Lemon-Garlic Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Garlic Chicken with Crispy Roasted Vegetables

Enjoy a vibrant and hearty sheet pan meal featuring tender lemon-garlic marinated chicken paired with a colorful medley of roasted broccoli, carrots, and red bell pepper, all finished with a drizzle of olive oil for a crispy touch. This wholesome dinner brings together zesty citrus, aromatic garlic, and perfectly roasted veggies for a balanced and satisfying meal.

NUTRITION

299kcal
Protein
37.1g
Fat
8.8g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx. 141g)

1 cup Broccoli (approx. 91g)

1 medium Carrot (approx. 61g)

1/2 Red Bell Pepper (approx. 46g)

2 tsp Olive Oil (approx. 9g total)

1 Tbsp Lemon Juice (approx. 15g)

2 cloves Garlic (approx. 6g total)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix lemon juice, minced garlic, and 1 tsp olive oil along with a pinch of salt and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush thoroughly with the lemon-garlic mixture. Allow to marinate while you prepare the vegetables.

  • 4

    Chop the broccoli into florets, slice the carrot into rounds, and cut the red bell pepper into strips. Toss the vegetables with the remaining olive oil, salt, and pepper in another bowl.

  • 5

    Arrange the vegetables around the chicken on the sheet pan ensuring they are evenly spread.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

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