Sheet Pan Lemon-Herb 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 Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Rainbow Vegetables

Enjoy a vibrant medley of colorful vegetables paired with tender lemon-herb chicken, all roasted on a single sheet pan for ease and flavor. The bright citrus, aromatic herbs, and crisp veggies make this dish a feast for both the eyes and the palate.

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NUTRITION

338kcal
Protein
38.5g
Fat
11.5g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Yellow Bell Pepper

1/2 cup chopped Green Bell Pepper

1/2 cup sliced Zucchini

1/4 medium Red Onion (sliced)

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic, minced

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and arrange the chopped red, yellow, and green bell peppers, sliced zucchini, and red onion around it.

  • 4

    Drizzle the lemon-herb mixture evenly over the chicken and vegetables, making sure everything is lightly coated.

  • 5

    Place the sheet pan in the oven and roast for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    Remove from the oven, let rest for a few minutes, then serve warm with an extra squeeze of lemon if desired.

Sheet Pan Lemon-Herb 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 Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Rainbow Vegetables

Enjoy a vibrant medley of colorful vegetables paired with tender lemon-herb chicken, all roasted on a single sheet pan for ease and flavor. The bright citrus, aromatic herbs, and crisp veggies make this dish a feast for both the eyes and the palate.

NUTRITION

338kcal
Protein
38.5g
Fat
11.5g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Yellow Bell Pepper

1/2 cup chopped Green Bell Pepper

1/2 cup sliced Zucchini

1/4 medium Red Onion (sliced)

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic, minced

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and arrange the chopped red, yellow, and green bell peppers, sliced zucchini, and red onion around it.

  • 4

    Drizzle the lemon-herb mixture evenly over the chicken and vegetables, making sure everything is lightly coated.

  • 5

    Place the sheet pan in the oven and roast for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    Remove from the oven, let rest for a few minutes, then serve warm with an extra squeeze of lemon if desired.