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

Savor a bright and flavorful dish featuring tender lemon-herb chicken nestled among an assortment of perfectly roasted vegetables. This sheet pan recipe makes cleanup a breeze while delivering a balanced, satisfying meal with a medley of textures and vibrant flavors—a true crowd-pleaser for any dinner table.

Try 7 days free, then $12.99 / mo.

NUTRITION

468kcal
Protein
46.9g
Fat
19.5g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 medium Lemon

1 tbsp Olive Oil

1 tsp Dried Thyme

1 tsp Dried Rosemary

1 tsp Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a large bowl, combine the broccoli florets, chopped red bell pepper, zucchini slices, and red onion wedges.

  • 3

    Drizzle the vegetables with olive oil, the juice of half the lemon, dried thyme, dried rosemary, garlic powder, salt, and pepper. Toss well to ensure even coating.

  • 4

    Place the 6 oz chicken breast on the sheet pan. Squeeze the remaining lemon juice over the chicken and season with a pinch of salt and pepper.

  • 5

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

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with slight browning.

  • 7

    Remove from the oven, let rest for a few minutes, and then 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

Savor a bright and flavorful dish featuring tender lemon-herb chicken nestled among an assortment of perfectly roasted vegetables. This sheet pan recipe makes cleanup a breeze while delivering a balanced, satisfying meal with a medley of textures and vibrant flavors—a true crowd-pleaser for any dinner table.

NUTRITION

468kcal
Protein
46.9g
Fat
19.5g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 medium Lemon

1 tbsp Olive Oil

1 tsp Dried Thyme

1 tsp Dried Rosemary

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a large bowl, combine the broccoli florets, chopped red bell pepper, zucchini slices, and red onion wedges.

  • 3

    Drizzle the vegetables with olive oil, the juice of half the lemon, dried thyme, dried rosemary, garlic powder, salt, and pepper. Toss well to ensure even coating.

  • 4

    Place the 6 oz chicken breast on the sheet pan. Squeeze the remaining lemon juice over the chicken and season with a pinch of salt and pepper.

  • 5

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

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with slight browning.

  • 7

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