Sheet Pan Lemon Herb Chicken and Crispy 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

A vibrant, one-pan dish featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. The flavors of fresh lemon and aromatic herbs elevate the dish, making it a perfect balanced meal for any time of the day.

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NUTRITION

312kcal
Protein
37.3g
Fat
9.5g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Zucchini

1 medium Red Bell Pepper

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and 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

    Place the chicken breast on the sheet pan. Arrange the chopped broccoli, sliced zucchini, and red bell pepper around the chicken.

  • 3

    Drizzle the olive oil and lemon juice evenly over the chicken and vegetables.

  • 4

    Sprinkle the mixed dried herbs, salt, and pepper over everything. Toss the vegetables lightly to coat them with the seasonings.

  • 5

    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 and slightly crispy.

  • 6

    Remove from the oven, let it rest for a few minutes, and serve warm.

Sheet Pan Lemon Herb Chicken and Crispy 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

A vibrant, one-pan dish featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. The flavors of fresh lemon and aromatic herbs elevate the dish, making it a perfect balanced meal for any time of the day.

NUTRITION

312kcal
Protein
37.3g
Fat
9.5g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Zucchini

1 medium Red Bell Pepper

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Arrange the chopped broccoli, sliced zucchini, and red bell pepper around the chicken.

  • 3

    Drizzle the olive oil and lemon juice evenly over the chicken and vegetables.

  • 4

    Sprinkle the mixed dried herbs, salt, and pepper over everything. Toss the vegetables lightly to coat them with the seasonings.

  • 5

    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 and slightly crispy.

  • 6

    Remove from the oven, let it rest for a few minutes, and serve warm.