Sheet Pan Lemon Herb 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 Herb Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Savor the Mediterranean flavors in this vibrant dish featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. Each bite bursts with freshness from a blend of aromatic herbs and zesty lemon, perfectly balanced with the natural sweetness of roasted carrots, broccoli, bell pepper, and red onion.

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NUTRITION

353kcal
Protein
40.1g
Fat
9.4g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1 medium Red Bell Pepper (119g)

1/2 medium Red Onion (55g)

1 tsp Olive Oil (5g)

1/2 tbsp Lemon Juice (15ml)

1 clove Garlic (3g)

1 tbsp Mixed Fresh Herbs (4g)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and mixed fresh herbs.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the chopped broccoli, sliced carrot, red bell pepper strips, and red onion around the chicken.

  • 4

    Drizzle the herb mixture over the chicken and vegetables, ensuring everything is evenly coated.

  • 5

    Season with salt and pepper to taste.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy on the edges.

  • 7

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

Sheet Pan Lemon Herb 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 Herb Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Savor the Mediterranean flavors in this vibrant dish featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. Each bite bursts with freshness from a blend of aromatic herbs and zesty lemon, perfectly balanced with the natural sweetness of roasted carrots, broccoli, bell pepper, and red onion.

NUTRITION

353kcal
Protein
40.1g
Fat
9.4g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1 medium Red Bell Pepper (119g)

1/2 medium Red Onion (55g)

1 tsp Olive Oil (5g)

1/2 tbsp Lemon Juice (15ml)

1 clove Garlic (3g)

1 tbsp Mixed Fresh Herbs (4g)

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and mixed fresh herbs.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the chopped broccoli, sliced carrot, red bell pepper strips, and red onion around the chicken.

  • 4

    Drizzle the herb mixture over the chicken and vegetables, ensuring everything is evenly coated.

  • 5

    Season with salt and pepper to taste.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy on the edges.

  • 7

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