Sheet Pan Lemon Herb Chicken with 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 Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

A vibrant and healthy sheet pan meal featuring juicy lemon herb chicken nestled amongst sweet, roasted bell peppers and crisp broccoli florets. This balanced dish delivers a satisfying mix of protein and veggies, all harmoniously roasted with aromatic herbs and a fresh burst of lemon.

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NUTRITION

355kcal
Protein
34.9g
Fat
17.9g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (roasted)

1 cup Broccoli (raw)

1 medium Red Bell Pepper (raw)

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Italian Herbs

Salt & 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, mix the olive oil, lemon juice, Italian herbs, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and brush generously with the lemon herb mixture.

  • 4

    Cut the broccoli into florets and slice the bell pepper into strips. Toss them in the remaining olive oil mixture, ensuring even coating.

  • 5

    Arrange the broccoli and bell peppers on the sheet pan, spreading them out in a single layer.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred on the edges.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted veggies.

Sheet Pan Lemon Herb Chicken with 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 Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Bell Peppers

A vibrant and healthy sheet pan meal featuring juicy lemon herb chicken nestled amongst sweet, roasted bell peppers and crisp broccoli florets. This balanced dish delivers a satisfying mix of protein and veggies, all harmoniously roasted with aromatic herbs and a fresh burst of lemon.

NUTRITION

355kcal
Protein
34.9g
Fat
17.9g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (roasted)

1 cup Broccoli (raw)

1 medium Red Bell Pepper (raw)

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Italian Herbs

Salt & 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, mix the olive oil, lemon juice, Italian herbs, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and brush generously with the lemon herb mixture.

  • 4

    Cut the broccoli into florets and slice the bell pepper into strips. Toss them in the remaining olive oil mixture, ensuring even coating.

  • 5

    Arrange the broccoli and bell peppers on the sheet pan, spreading them out in a single layer.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred on the edges.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted veggies.