Sheet Pan Lemon Herb Chicken Breast and 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 Breast and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Breast and Roasted Vegetables

A vibrant, one-pan meal featuring tender lemon herb chicken breast paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. The zesty lemon and fragrant herbs elevate the natural flavors, making it a light yet satisfying dish that's perfect for a balanced dinner.

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NUTRITION

387kcal
Protein
39.3g
Fat
10.5g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~141g)

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Red Onion (40g)

1/2 cup Cooked Quinoa (93g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

1 tsp Garlic Powder

1 tsp Dried Italian Herbs

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 bowl, whisk together olive oil, lemon juice, garlic powder, dried Italian herbs, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the lemon herb mixture.

  • 4

    Add the broccoli, red bell pepper, and red onion around the chicken, then drizzle the remaining mixture over the vegetables.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Meanwhile, prepare 1/2 cup of cooked quinoa according to package instructions.

  • 7

    Plate the roasted chicken and vegetables alongside the quinoa, and garnish with an extra squeeze of lemon if desired.

Sheet Pan Lemon Herb Chicken Breast and 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 Breast and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Breast and Roasted Vegetables

A vibrant, one-pan meal featuring tender lemon herb chicken breast paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. The zesty lemon and fragrant herbs elevate the natural flavors, making it a light yet satisfying dish that's perfect for a balanced dinner.

NUTRITION

387kcal
Protein
39.3g
Fat
10.5g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~141g)

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Red Onion (40g)

1/2 cup Cooked Quinoa (93g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

1 tsp Garlic Powder

1 tsp Dried Italian Herbs

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 bowl, whisk together olive oil, lemon juice, garlic powder, dried Italian herbs, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the lemon herb mixture.

  • 4

    Add the broccoli, red bell pepper, and red onion around the chicken, then drizzle the remaining mixture over the vegetables.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Meanwhile, prepare 1/2 cup of cooked quinoa according to package instructions.

  • 7

    Plate the roasted chicken and vegetables alongside the quinoa, and garnish with an extra squeeze of lemon if desired.