Name: Sheet Pan Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast (113g); 1 cup Broccoli (91g); 1 medium Carrot (61g); 1/2 medium Red Bell Pepper (75g); 2 tsp Olive Oil (9.2g); 1 tbsp Lemon Juice (15g); 1 tsp Dried Thyme; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant sheet pan meal featuring tender lemon herb chicken paired with an assortment of colorful roasted vegetables. This delicious, one-pan dinner offers a harmonious blend of bright citrus and aromatic herbs with perfectly roasted broccoli, carrots, and red bell pepper.

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NUTRITION

Protein

38.9g

Fat

9.2g

Carbs

19g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1/2 medium Red Bell Pepper (75g)

2 tsp Olive Oil (9.2g)

1 tbsp Lemon Juice (15g)

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F.
2
On a large sheet pan, arrange the chicken breast and surround it with the broccoli florets, sliced carrot, and red bell pepper pieces.
3
Drizzle olive oil and lemon juice evenly over the chicken and vegetables.
4
Sprinkle dried thyme, salt, and pepper over everything, ensuring even seasoning.
5
Toss the vegetables gently so they are well-coated with the oil and seasonings.
6
Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken is thoroughly cooked (internal temperature reaches 165°F) and the vegetables are tender with slight browning.
7
Remove from the oven, let rest for a few minutes, then serve warm.