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 bright and flavorful dish featuring tender lemon-herb marinated chicken alongside a medley of roasted vegetables. This convenient one-pan meal is perfect for dinner, offering a savory blend of juicy chicken and caramelized veggies accented with fresh herbs and a zing of lemon.

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NUTRITION

426kcal
Protein
58.1g
Fat
11.8g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the lemon juice, mixed fresh herbs, a pinch of salt and pepper, and drizzle in half of the olive oil. Mix well to make the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is well coated on both sides.

  • 4

    Chop the broccoli, red bell pepper, and zucchini into evenly-sized pieces. Place them on the sheet pan.

  • 5

    Drizzle the remaining olive oil and marinade over the vegetables, tossing to coat evenly. Season with salt and pepper.

  • 6

    Nestle the marinated chicken breast among the vegetables on the sheet pan.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the chicken is thoroughly cooked and the vegetables are tender with a slight char.

  • 8

    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

Enjoy a bright and flavorful dish featuring tender lemon-herb marinated chicken alongside a medley of roasted vegetables. This convenient one-pan meal is perfect for dinner, offering a savory blend of juicy chicken and caramelized veggies accented with fresh herbs and a zing of lemon.

NUTRITION

426kcal
Protein
58.1g
Fat
11.8g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the lemon juice, mixed fresh herbs, a pinch of salt and pepper, and drizzle in half of the olive oil. Mix well to make the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is well coated on both sides.

  • 4

    Chop the broccoli, red bell pepper, and zucchini into evenly-sized pieces. Place them on the sheet pan.

  • 5

    Drizzle the remaining olive oil and marinade over the vegetables, tossing to coat evenly. Season with salt and pepper.

  • 6

    Nestle the marinated chicken breast among the vegetables on the sheet pan.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the chicken is thoroughly cooked and the vegetables are tender with a slight char.

  • 8

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