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.

Sheet Pan Lemon-Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Roasted Vegetables

Savor the fresh flavors of lemon and herbs infusing tender chicken breast with a medley of vibrant roasted vegetables. This sheet pan recipe is perfect for a wholesome dinner, offering a delightful balance of lean protein and colorful, nutrient-dense veggies, all roasted to perfection.

Try 7 days free, then $12.99 / mo.

NUTRITION

403kcal
Protein
46.8g
Fat
11.2g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 3

    In a small bowl, mix the lemon juice, olive oil, chopped fresh rosemary, and thyme.

  • 4

    Place the chicken breast in the center of the sheet pan. Arrange broccoli, sliced red bell pepper, and sliced zucchini around the chicken.

  • 5

    Drizzle the herb-lemon mixture 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 fully cooked (internal temperature of 165°F) and the vegetables are tender.

  • 7

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

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.

Sheet Pan Lemon-Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Roasted Vegetables

Savor the fresh flavors of lemon and herbs infusing tender chicken breast with a medley of vibrant roasted vegetables. This sheet pan recipe is perfect for a wholesome dinner, offering a delightful balance of lean protein and colorful, nutrient-dense veggies, all roasted to perfection.

NUTRITION

403kcal
Protein
46.8g
Fat
11.2g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 3

    In a small bowl, mix the lemon juice, olive oil, chopped fresh rosemary, and thyme.

  • 4

    Place the chicken breast in the center of the sheet pan. Arrange broccoli, sliced red bell pepper, and sliced zucchini around the chicken.

  • 5

    Drizzle the herb-lemon mixture 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 fully cooked (internal temperature of 165°F) and the vegetables are tender.

  • 7

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