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 savory sheet pan dinner featuring tender lemon herb chicken paired with a medley of roasted vegetables. Crisp broccoli, zucchini, red bell pepper, and red onion are lightly tossed in olive oil and fresh herbs, then roasted to perfection, offering a satisfying balance of flavors and textures.

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NUTRITION

425kcal
Protein
59.1g
Fat
8.8g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 small Zucchini

1/2 medium Red Bell Pepper (halved)

1/4 medium Red Onion (quartered)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Rosemary & Thyme, chopped)

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Arrange broccoli, sliced zucchini, red bell pepper halves, and red onion quarters around the chicken.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, and chopped fresh herbs. Drizzle the mixture evenly over both the chicken and vegetables. Season with salt and pepper to taste.

  • 4

    Toss the vegetables gently to coat them in the herb mixture, ensuring even seasoning.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.

  • 6

    Remove the sheet pan from the oven, let it rest for a few minutes, 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 savory sheet pan dinner featuring tender lemon herb chicken paired with a medley of roasted vegetables. Crisp broccoli, zucchini, red bell pepper, and red onion are lightly tossed in olive oil and fresh herbs, then roasted to perfection, offering a satisfying balance of flavors and textures.

NUTRITION

425kcal
Protein
59.1g
Fat
8.8g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 small Zucchini

1/2 medium Red Bell Pepper (halved)

1/4 medium Red Onion (quartered)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Rosemary & Thyme, chopped)

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Arrange broccoli, sliced zucchini, red bell pepper halves, and red onion quarters around the chicken.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, and chopped fresh herbs. Drizzle the mixture evenly over both the chicken and vegetables. Season with salt and pepper to taste.

  • 4

    Toss the vegetables gently to coat them in the herb mixture, ensuring even seasoning.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.

  • 6

    Remove the sheet pan from the oven, let it rest for a few minutes, then serve warm.