Sheet Pan Lemon Herb Chicken and Crispy 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy this vibrant, one-pan meal featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. The burst of lemon and aromatic herbs elevate the dish, while the colorful vegetables add a satisfying crunch and natural sweetness, making it a nourishing and visually appealing meal perfect for dinner.

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NUTRITION

383kcal
Protein
40.8g
Fat
11.6g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Broccoli

1 medium Bell Pepper

1 small Red Onion

0.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, arrange the chicken breast in the center and surround it with the chopped broccoli, bell pepper slices, and red onion wedges.

  • 3

    Drizzle the extra virgin olive oil and lemon juice over the chicken and vegetables.

  • 4

    Sprinkle fresh thyme, rosemary, salt, and pepper evenly over the entire dish.

  • 5

    Gently toss the vegetables to ensure they are well-coated with the seasoning and oil, being careful not to disturb the chicken.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 7

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

Sheet Pan Lemon Herb Chicken and Crispy 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy this vibrant, one-pan meal featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. The burst of lemon and aromatic herbs elevate the dish, while the colorful vegetables add a satisfying crunch and natural sweetness, making it a nourishing and visually appealing meal perfect for dinner.

NUTRITION

383kcal
Protein
40.8g
Fat
11.6g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Broccoli

1 medium Bell Pepper

1 small Red Onion

0.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, arrange the chicken breast in the center and surround it with the chopped broccoli, bell pepper slices, and red onion wedges.

  • 3

    Drizzle the extra virgin olive oil and lemon juice over the chicken and vegetables.

  • 4

    Sprinkle fresh thyme, rosemary, salt, and pepper evenly over the entire dish.

  • 5

    Gently toss the vegetables to ensure they are well-coated with the seasoning and oil, being careful not to disturb the chicken.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 7

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