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 balanced meal featuring tender lemon-herb chicken perfectly roasted alongside a medley of colorful vegetables. This dish is both satisfying and health-conscious, with the bright zest of lemon and a fragrant mix of herbs enhancing each bite.

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NUTRITION

527kcal
Protein
56.6g
Fat
20.9g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless, boneless)

1 medium Red Bell Pepper

1 cup sliced Zucchini

1 small Red Onion

1 cup Cherry Tomatoes

1 tbsp Olive Oil

2 tbsp Lemon Juice

1 tsp Mixed Fresh Herbs (Rosemary & Thyme)

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

    Pat the chicken breast dry and place it in the center of the sheet pan.

  • 3

    In a large bowl, combine the red bell pepper (sliced), zucchini (sliced), red onion (wedged), and cherry tomatoes.

  • 4

    Drizzle the vegetables with olive oil, lemon juice, and sprinkle with mixed herbs, salt, and pepper. Toss to coat evenly.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan.

  • 6

    Squeeze a little extra lemon juice over the chicken, and season with salt and pepper.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.

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 balanced meal featuring tender lemon-herb chicken perfectly roasted alongside a medley of colorful vegetables. This dish is both satisfying and health-conscious, with the bright zest of lemon and a fragrant mix of herbs enhancing each bite.

NUTRITION

527kcal
Protein
56.6g
Fat
20.9g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless, boneless)

1 medium Red Bell Pepper

1 cup sliced Zucchini

1 small Red Onion

1 cup Cherry Tomatoes

1 tbsp Olive Oil

2 tbsp Lemon Juice

1 tsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and place it in the center of the sheet pan.

  • 3

    In a large bowl, combine the red bell pepper (sliced), zucchini (sliced), red onion (wedged), and cherry tomatoes.

  • 4

    Drizzle the vegetables with olive oil, lemon juice, and sprinkle with mixed herbs, salt, and pepper. Toss to coat evenly.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan.

  • 6

    Squeeze a little extra lemon juice over the chicken, and season with salt and pepper.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.