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 vibrant medley of juicy lemon herb chicken and a colorful array of roasted vegetables all on one sheet pan. This dish marries the zesty brightness of lemon with aromatic herbs, perfectly complementing the tender chicken and caramelized vegetables, creating a balanced, delicious meal ideal for a wholesome dinner.

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NUTRITION

457kcal
Protein
41.9g
Fat
18g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Broccoli

1 small Red Onion

1/2 Lemon

1 tablespoon Olive Oil

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper into strips, chop the zucchini into thick rounds, separate broccoli into small florets, and thinly slice the red onion.

  • 3

    Place the chicken breast in the center of the pan. On one side of the pan, arrange all the cut vegetables.

  • 4

    Drizzle olive oil and squeeze the juice of 1/2 lemon evenly over both the chicken and vegetables.

  • 5

    Sprinkle dried thyme, dried rosemary, salt, and pepper over the chicken and veggies, ensuring an even coating.

  • 6

    Place the sheet pan into the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven, let rest for a couple of 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

Savor a vibrant medley of juicy lemon herb chicken and a colorful array of roasted vegetables all on one sheet pan. This dish marries the zesty brightness of lemon with aromatic herbs, perfectly complementing the tender chicken and caramelized vegetables, creating a balanced, delicious meal ideal for a wholesome dinner.

NUTRITION

457kcal
Protein
41.9g
Fat
18g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Broccoli

1 small Red Onion

1/2 Lemon

1 tablespoon Olive Oil

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper into strips, chop the zucchini into thick rounds, separate broccoli into small florets, and thinly slice the red onion.

  • 3

    Place the chicken breast in the center of the pan. On one side of the pan, arrange all the cut vegetables.

  • 4

    Drizzle olive oil and squeeze the juice of 1/2 lemon evenly over both the chicken and vegetables.

  • 5

    Sprinkle dried thyme, dried rosemary, salt, and pepper over the chicken and veggies, ensuring an even coating.

  • 6

    Place the sheet pan into the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with slight caramelization.

  • 7

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