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, one-pan dinner where tender, lemon herb-infused chicken is paired with a colorful medley of roasted vegetables. This dish boasts a perfect balance of zesty citrus, savory garlic, and fresh herbs, creating a satisfying meal that's as nutritionally balanced as it is delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

381kcal
Protein
49.3g
Fat
10.8g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

2 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and chopped fresh herbs. Season with salt and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan. Arrange the broccoli, red bell pepper, and zucchini on the other side of the pan.

  • 4

    Drizzle the prepared lemon herb mixture evenly over the chicken and vegetables, making sure each component is well coated.

  • 5

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

  • 6

    Remove from the oven and let rest for a few minutes before serving to allow the flavors to meld together.

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, one-pan dinner where tender, lemon herb-infused chicken is paired with a colorful medley of roasted vegetables. This dish boasts a perfect balance of zesty citrus, savory garlic, and fresh herbs, creating a satisfying meal that's as nutritionally balanced as it is delicious.

NUTRITION

381kcal
Protein
49.3g
Fat
10.8g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

2 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and chopped fresh herbs. Season with salt and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan. Arrange the broccoli, red bell pepper, and zucchini on the other side of the pan.

  • 4

    Drizzle the prepared lemon herb mixture evenly over the chicken and vegetables, making sure each component is well coated.

  • 5

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

  • 6

    Remove from the oven and let rest for a few minutes before serving to allow the flavors to meld together.