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 sheet pan dinner featuring tender lemon herb chicken alongside a medley of roasted red bell pepper, zucchini, and red onion. The dish is lightly drizzled with olive oil and fresh lemon juice, accented with garlic and herbs for a burst of flavor, making it a satisfying, well-balanced meal perfect for a healthy dinner.

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NUTRITION

385kcal
Protein
35.3g
Fat
17.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 small Red Onion (halved)

1 tbsp Olive Oil

1 Lemon (juiced)

2 cloves Garlic (minced)

2 tbsp Mixed Fresh Herbs (thyme and rosemary)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces and place them on a large sheet pan.

  • 3

    In a small bowl, combine olive oil, lemon juice, minced garlic, and fresh herbs.

  • 4

    Place the chicken breast on the sheet pan among the vegetables and brush both the chicken and vegetables with the lemon herb mixture, ensuring everything is evenly coated.

  • 5

    Season with salt and pepper to taste.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving.

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 sheet pan dinner featuring tender lemon herb chicken alongside a medley of roasted red bell pepper, zucchini, and red onion. The dish is lightly drizzled with olive oil and fresh lemon juice, accented with garlic and herbs for a burst of flavor, making it a satisfying, well-balanced meal perfect for a healthy dinner.

NUTRITION

385kcal
Protein
35.3g
Fat
17.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 small Red Onion (halved)

1 tbsp Olive Oil

1 Lemon (juiced)

2 cloves Garlic (minced)

2 tbsp Mixed Fresh Herbs (thyme and rosemary)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces and place them on a large sheet pan.

  • 3

    In a small bowl, combine olive oil, lemon juice, minced garlic, and fresh herbs.

  • 4

    Place the chicken breast on the sheet pan among the vegetables and brush both the chicken and vegetables with the lemon herb mixture, ensuring everything is evenly coated.

  • 5

    Season with salt and pepper to taste.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving.