YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken with Roasted Vegetables
Enjoy a vibrant medley of tender lemon herb chicken paired with a colorful assortment of roasted vegetables. With a zesty lemon drizzle and fragrant herbs, this dish delivers a burst of flavor and a clean nutritional profile perfect for a balanced meal.
INGREDIENTS
5 oz Chicken Breast
1 medium Zucchini
1 medium Red Bell Pepper
1/2 medium Red Onion
1/2 cup Baby Carrots
1/2 Lemon
1 tbsp Olive Oil
1 tsp Mixed Herbs
2 cloves Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a large sheet pan with parchment paper.
In a small bowl, combine olive oil, mixed herbs, minced garlic, salt, and pepper. Add the juice of half a lemon and stir to create your marinade.
Place the chicken breast on the sheet pan and brush both sides with the lemon herb marinade.
Chop zucchini, red bell pepper, red onion, and baby carrots into bite-sized pieces and scatter them around the chicken on the pan.
Toss the vegetables with any remaining marinade ensuring they are well coated.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaching 165°F) and the vegetables are tender and slightly charred at the edges.
Remove from the oven, let rest for a couple of minutes, and serve warm.