Sheet Pan Lemon Herb Chicken 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 and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Savor the delightful blend of tender, juicy chicken breast accented with zesty lemon and fragrant herbs, paired with an array of perfectly roasted vegetables. This one-pan meal delivers vibrant flavors with a crisp finish and a light, satisfying texture.

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NUTRITION

348kcal
Protein
44.6g
Fat
9.7g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Trim any excess fat from the chicken breast and place it on the sheet pan.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the carrot into rounds. Add them to the sheet pan around the chicken.

  • 4

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

  • 5

    Sprinkle the dried thyme, dried rosemary, garlic powder, salt, and black pepper evenly over all ingredients.

  • 6

    Toss the vegetables lightly to ensure they are evenly coated with the oil and seasonings.

  • 7

    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 caramelized.

  • 8

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

Sheet Pan Lemon Herb Chicken 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 and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Savor the delightful blend of tender, juicy chicken breast accented with zesty lemon and fragrant herbs, paired with an array of perfectly roasted vegetables. This one-pan meal delivers vibrant flavors with a crisp finish and a light, satisfying texture.

NUTRITION

348kcal
Protein
44.6g
Fat
9.7g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Trim any excess fat from the chicken breast and place it on the sheet pan.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the carrot into rounds. Add them to the sheet pan around the chicken.

  • 4

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

  • 5

    Sprinkle the dried thyme, dried rosemary, garlic powder, salt, and black pepper evenly over all ingredients.

  • 6

    Toss the vegetables lightly to ensure they are evenly coated with the oil and seasonings.

  • 7

    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 caramelized.

  • 8

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