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 oz Chicken Breast; 1 cup chopped Broccoli; 1 medium Red Bell Pepper; 1/2 medium Zucchini; 1 tbsp Olive Oil; 1 tbsp Lemon Juice; 2 cloves Garlic; 2 tbsp Fresh Herbs (parsley, thyme)

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, one-pan meal bursting with zesty lemon and aromatic herbs. Tender chicken breast is paired with a medley of roasted vegetables including broccoli, red bell pepper, and zucchini, all lightly drizzled with olive oil to create a satisfying balance of flavors and textures.

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NUTRITION

Protein

40.2g

Fat

18.5g

Carbs

20.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1 medium Red Bell Pepper

1/2 medium Zucchini

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

2 tbsp Fresh Herbs (parsley, thyme)

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PREPARATION

1
Preheat your oven to 425°F.
2
In a small bowl, combine lemon juice, olive oil, minced garlic, and chopped fresh herbs to create a marinade.
3
Place the chicken breast in the center of a sheet pan. Arrange the broccoli, red bell pepper, and zucchini around the chicken.
4
Drizzle the marinade evenly over the chicken and vegetables, ensuring everything is lightly coated.
5
Season with salt and pepper to taste.
6
Roast in the preheated oven for 20-25 minutes until the chicken is fully cooked and the vegetables are tender and slightly caramelized.
7
Remove from the oven and let rest for a few minutes before serving.