Sheet Pan Lemon-Herb Roasted Chicken with Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon-Herb Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken with Rainbow Vegetables

Enjoy this vibrant sheet pan dinner featuring tender, herb-infused chicken breast paired with a colorful medley of roasted vegetables. The bright notes of lemon and fresh herbs elevate the flavors, making it a light yet satisfying meal perfect for any time of the day.

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NUTRITION

356kcal
Protein
43.5g
Fat
10.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Bell Peppers

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

Juice of 1/4 Lemon

Pinch of mixed Herbs (thyme, rosemary, oregano)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the bell peppers, zucchini, red onion, and cherry tomatoes into bite-sized pieces.

  • 3

    Place the chicken breast and vegetables on the sheet pan.

  • 4

    Drizzle olive oil and lemon juice over the chicken and veggies.

  • 5

    Sprinkle with mixed herbs, salt, and pepper.

  • 6

    Toss the vegetables lightly to coat evenly in the seasonings.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then plate and serve.

Sheet Pan Lemon-Herb Roasted Chicken with Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon-Herb Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken with Rainbow Vegetables

Enjoy this vibrant sheet pan dinner featuring tender, herb-infused chicken breast paired with a colorful medley of roasted vegetables. The bright notes of lemon and fresh herbs elevate the flavors, making it a light yet satisfying meal perfect for any time of the day.

NUTRITION

356kcal
Protein
43.5g
Fat
10.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Bell Peppers

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

Juice of 1/4 Lemon

Pinch of mixed Herbs (thyme, rosemary, oregano)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the bell peppers, zucchini, red onion, and cherry tomatoes into bite-sized pieces.

  • 3

    Place the chicken breast and vegetables on the sheet pan.

  • 4

    Drizzle olive oil and lemon juice over the chicken and veggies.

  • 5

    Sprinkle with mixed herbs, salt, and pepper.

  • 6

    Toss the vegetables lightly to coat evenly in the seasonings.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then plate and serve.