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

Enjoy a vibrant and healthful dinner featuring a juicy lemon herb chicken breast alongside a colorful medley of roasted broccoli and bell peppers. The bright citrus marinade perfectly complements the savory herbs and the natural sweetness of the peppers, making for a balanced and delicious meal that's both nourishing and satisfying.

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NUTRITION

442kcal
Protein
45g
Fat
19.2g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup chopped Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 medium Yellow Bell Pepper (119g)

1 tbsp Olive Oil (13.5g)

Juice of 1 small Lemon (44g)

1 clove Garlic (3g)

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, fresh thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a large bowl or resealable bag and pour half of the marinade over it. Let it marinate for at least 15 minutes while you prepare the vegetables.

  • 4

    Chop the broccoli and slice the red and yellow bell peppers into strips. Place them on a sheet pan.

  • 5

    Drizzle the remaining marinade over the vegetables and toss to evenly coat.

  • 6

    Nestle the marinated chicken breast among the vegetables on the sheet pan.

  • 7

    Roast everything in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with a slight char.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.

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

Enjoy a vibrant and healthful dinner featuring a juicy lemon herb chicken breast alongside a colorful medley of roasted broccoli and bell peppers. The bright citrus marinade perfectly complements the savory herbs and the natural sweetness of the peppers, making for a balanced and delicious meal that's both nourishing and satisfying.

NUTRITION

442kcal
Protein
45g
Fat
19.2g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup chopped Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 medium Yellow Bell Pepper (119g)

1 tbsp Olive Oil (13.5g)

Juice of 1 small Lemon (44g)

1 clove Garlic (3g)

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, fresh thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a large bowl or resealable bag and pour half of the marinade over it. Let it marinate for at least 15 minutes while you prepare the vegetables.

  • 4

    Chop the broccoli and slice the red and yellow bell peppers into strips. Place them on a sheet pan.

  • 5

    Drizzle the remaining marinade over the vegetables and toss to evenly coat.

  • 6

    Nestle the marinated chicken breast among the vegetables on the sheet pan.

  • 7

    Roast everything in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with a slight char.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.