Sheet Pan Lemon-Garlic 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-Garlic Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Garlic Chicken and Crispy Roasted Vegetables

Enjoy a vibrant, healthy meal featuring tender lemon-garlic marinated chicken breast paired with a medley of crispy roasted vegetables. The dish is bursting with fresh flavors and a delightful crunch, making it a perfect, balanced option for dinner.

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NUTRITION

350kcal
Protein
48.8g
Fat
10.3g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 medium Zucchini

1/2 cup Red Bell Pepper slices

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

Salt & Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and pour half of the lemon-garlic mixture over it, ensuring it’s well coated.

  • 4

    Cut the broccoli into florets, slice the zucchini, and slice the red bell pepper. Arrange the vegetables around the chicken on the sheet pan.

  • 5

    Drizzle the remaining lemon-garlic mixture over the vegetables. Toss gently to evenly coat the vegetables with the seasoning.

  • 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 and slightly crispy.

  • 7

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

Sheet Pan Lemon-Garlic 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-Garlic Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Garlic Chicken and Crispy Roasted Vegetables

Enjoy a vibrant, healthy meal featuring tender lemon-garlic marinated chicken breast paired with a medley of crispy roasted vegetables. The dish is bursting with fresh flavors and a delightful crunch, making it a perfect, balanced option for dinner.

NUTRITION

350kcal
Protein
48.8g
Fat
10.3g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 medium Zucchini

1/2 cup Red Bell Pepper slices

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

Salt & Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and pour half of the lemon-garlic mixture over it, ensuring it’s well coated.

  • 4

    Cut the broccoli into florets, slice the zucchini, and slice the red bell pepper. Arrange the vegetables around the chicken on the sheet pan.

  • 5

    Drizzle the remaining lemon-garlic mixture over the vegetables. Toss gently to evenly coat the vegetables with the seasoning.

  • 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 and slightly crispy.

  • 7

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