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 vibrant medley of lemon-herb marinated chicken paired with a colorful assortment of roasted vegetables. The dish features tender chicken breast, crisp broccoli, sweet red bell pepper, juicy cherry tomatoes, and fresh zucchini, all brought together with a bright kick of lemon and aromatic herbs. Enjoy a wholesome, balanced meal that's as delicious as it is nourishing.

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NUTRITION

436kcal
Protein
42.1g
Fat
19.4g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup chopped Broccoli (91g)

1 medium Red Bell Pepper (120g)

1/2 cup Cherry Tomatoes (75g)

1 medium Zucchini (196g)

1 tbsp Olive Oil (14g)

2 tbsp Lemon Juice (30g)

1 tbsp Mixed Fresh Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine lemon juice, olive oil, mixed fresh herbs, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast on a sheet pan and brush it generously with the lemon-herb mixture.

  • 4

    Chop the broccoli, red bell pepper, zucchini, and halve the cherry tomatoes, then toss them in the remaining mixture on the sheet pan.

  • 5

    Spread the vegetables evenly around the chicken to ensure even roasting.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then serve and enjoy your balanced, flavorful sheet pan dinner.

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 vibrant medley of lemon-herb marinated chicken paired with a colorful assortment of roasted vegetables. The dish features tender chicken breast, crisp broccoli, sweet red bell pepper, juicy cherry tomatoes, and fresh zucchini, all brought together with a bright kick of lemon and aromatic herbs. Enjoy a wholesome, balanced meal that's as delicious as it is nourishing.

NUTRITION

436kcal
Protein
42.1g
Fat
19.4g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup chopped Broccoli (91g)

1 medium Red Bell Pepper (120g)

1/2 cup Cherry Tomatoes (75g)

1 medium Zucchini (196g)

1 tbsp Olive Oil (14g)

2 tbsp Lemon Juice (30g)

1 tbsp Mixed Fresh Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine lemon juice, olive oil, mixed fresh herbs, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast on a sheet pan and brush it generously with the lemon-herb mixture.

  • 4

    Chop the broccoli, red bell pepper, zucchini, and halve the cherry tomatoes, then toss them in the remaining mixture on the sheet pan.

  • 5

    Spread the vegetables evenly around the chicken to ensure even roasting.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then serve and enjoy your balanced, flavorful sheet pan dinner.