Sheet Pan Lemon Garlic 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 Garlic Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Garlic Chicken with Roasted Vegetables

Enjoy a vibrant, healthy dinner featuring tender, lemon garlic infused chicken paired with a medley of perfectly roasted vegetables. The dish brings together succulent chicken with sweet bell pepper, crisp Brussels sprouts, and fresh zucchini, all lightly coated in olive oil and brightened with a burst of lemon.

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NUTRITION

380kcal
Protein
40.9g
Fat
13g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Brussels Sprouts (halved)

1 medium Red Bell Pepper

1/2 cup diced Zucchini

2 teaspoons Olive Oil

2 cloves Garlic, minced

1 medium Lemon (juice and zest)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Prepare the chicken by placing the 4-ounce breast on a sheet pan lined with parchment paper.

  • 3

    In a small bowl, whisk together 2 teaspoons of olive oil, the juice and zest of one lemon, and minced garlic. Season with salt and pepper if desired.

  • 4

    Drizzle half of the lemon garlic mixture over the chicken breast.

  • 5

    Add the halved Brussels sprouts, sliced red bell pepper, and diced zucchini around the chicken on the sheet pan.

  • 6

    Toss the vegetables with the remaining lemon garlic mixture ensuring they are evenly coated.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let rest briefly, then serve warm.

Sheet Pan Lemon Garlic 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 Garlic Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Garlic Chicken with Roasted Vegetables

Enjoy a vibrant, healthy dinner featuring tender, lemon garlic infused chicken paired with a medley of perfectly roasted vegetables. The dish brings together succulent chicken with sweet bell pepper, crisp Brussels sprouts, and fresh zucchini, all lightly coated in olive oil and brightened with a burst of lemon.

NUTRITION

380kcal
Protein
40.9g
Fat
13g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Brussels Sprouts (halved)

1 medium Red Bell Pepper

1/2 cup diced Zucchini

2 teaspoons Olive Oil

2 cloves Garlic, minced

1 medium Lemon (juice and zest)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Prepare the chicken by placing the 4-ounce breast on a sheet pan lined with parchment paper.

  • 3

    In a small bowl, whisk together 2 teaspoons of olive oil, the juice and zest of one lemon, and minced garlic. Season with salt and pepper if desired.

  • 4

    Drizzle half of the lemon garlic mixture over the chicken breast.

  • 5

    Add the halved Brussels sprouts, sliced red bell pepper, and diced zucchini around the chicken on the sheet pan.

  • 6

    Toss the vegetables with the remaining lemon garlic mixture ensuring they are evenly coated.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let rest briefly, then serve warm.