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

Enjoy a vibrant and well-balanced meal featuring tender, lemon-herb marinated chicken breast paired with a colorful medley of roasted bell pepper, zucchini, and red onion. Each bite bursts with bright citrus, aromatic herbs, and the natural sweetness of roasted veggies.

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NUTRITION

420kcal
Protein
56.1g
Fat
13.8g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Bell Pepper

1 small Zucchini

1/2 small Red Onion

1/2 tablespoon Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic

1 tablespoon Fresh Herbs (Thyme or Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, and chopped fresh herbs. Season with a pinch of salt and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan. Brush it generously with the lemon herb mixture.

  • 4

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the remaining herb mixture and arrange them around the chicken on the sheet pan.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.

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

Enjoy a vibrant and well-balanced meal featuring tender, lemon-herb marinated chicken breast paired with a colorful medley of roasted bell pepper, zucchini, and red onion. Each bite bursts with bright citrus, aromatic herbs, and the natural sweetness of roasted veggies.

NUTRITION

420kcal
Protein
56.1g
Fat
13.8g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Bell Pepper

1 small Zucchini

1/2 small Red Onion

1/2 tablespoon Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic

1 tablespoon Fresh Herbs (Thyme or Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, and chopped fresh herbs. Season with a pinch of salt and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan. Brush it generously with the lemon herb mixture.

  • 4

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the remaining herb mixture and arrange them around the chicken on the sheet pan.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.