Name: Sheet Pan Lemon-Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 1/2 medium Zucchini; 1/2 medium Red Bell Pepper; 1/4 medium Red Onion; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 1 Garlic Clove; 1/4 teaspoon Dried Thyme; 1/4 teaspoon Dried Rosemary; Salt and Pepper to taste

Sheet Pan Lemon-Herb Chicken with 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 with Roasted Vegetables

Enjoy a vibrant sheet pan dinner featuring tender, marinated chicken breast infused with zesty lemon and fragrant herbs, paired with perfectly roasted seasonal vegetables. This dish boasts a beautiful medley of colors and textures, making it both a visual and flavorful delight.

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NUTRITION

Protein

45g

Fat

10g

Carbs

10.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 Garlic Clove

1/4 teaspoon Dried Thyme

1/4 teaspoon Dried Rosemary

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
Slice the zucchini, red bell pepper, and red onion into bite-sized pieces and spread them out on a large sheet pan.
3
Place the chicken breast on the sheet pan among the vegetables.
4
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.
5
Drizzle the marinade evenly over the chicken and vegetables, ensuring everything is lightly coated.
6
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.
7
Plate and enjoy your balanced, flavorful sheet pan meal.