Sheet Pan Lemon Herb Chicken with Crispy Roasted Broccoli and Bell Peppers

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

Sheet Pan Lemon Herb Chicken with Crispy Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Broccoli and Bell Peppers

A vibrant, one-pan meal featuring tender lemon herb chicken paired with crisp roasted broccoli and bell peppers, elegantly finished with a drizzle of extra virgin olive oil. This simple yet satisfying dish delivers a burst of citrus freshness and savory herbs, creating a delightful balance of flavors perfect for a wholesome dinner.

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NUTRITION

368kcal
Protein
37.4g
Fat
16.8g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1 cup Broccoli

1 cup Bell Peppers

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme and Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the lemon juice, chopped fresh herbs, salt, and pepper. Add half of the olive oil to create a marinade.

  • 3

    Place the chicken breast on the sheet pan and brush generously with the lemon herb marinade.

  • 4

    In a separate bowl, toss the broccoli and bell peppers with the remaining olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the sheet pan ensuring even spacing for crisping.

  • 6

    Roast the chicken and vegetables in the preheated oven for 18-22 minutes or until the chicken is fully cooked and the vegetables are tender and slightly charred on the edges.

  • 7

    Remove from oven, let the chicken rest for a few minutes, and serve hot.

Sheet Pan Lemon Herb Chicken with Crispy Roasted Broccoli and Bell Peppers

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

Sheet Pan Lemon Herb Chicken with Crispy Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Broccoli and Bell Peppers

A vibrant, one-pan meal featuring tender lemon herb chicken paired with crisp roasted broccoli and bell peppers, elegantly finished with a drizzle of extra virgin olive oil. This simple yet satisfying dish delivers a burst of citrus freshness and savory herbs, creating a delightful balance of flavors perfect for a wholesome dinner.

NUTRITION

368kcal
Protein
37.4g
Fat
16.8g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1 cup Broccoli

1 cup Bell Peppers

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme and Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the lemon juice, chopped fresh herbs, salt, and pepper. Add half of the olive oil to create a marinade.

  • 3

    Place the chicken breast on the sheet pan and brush generously with the lemon herb marinade.

  • 4

    In a separate bowl, toss the broccoli and bell peppers with the remaining olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the sheet pan ensuring even spacing for crisping.

  • 6

    Roast the chicken and vegetables in the preheated oven for 18-22 minutes or until the chicken is fully cooked and the vegetables are tender and slightly charred on the edges.

  • 7

    Remove from oven, let the chicken rest for a few minutes, and serve hot.