Name: Sheet Pan Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup Broccoli, chopped; 1 medium Red Bell Pepper, sliced; 1 small Zucchini, sliced; 1 tbsp Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic, minced; 1 tsp Dried Herb Mix; Salt and Pepper to taste

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant and wholesome meal featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The citrusy marinade and aromatic herbs beautifully infuse the chicken while the veggies come out perfectly caramelized on the sheet pan, making this dish as visually appealing as it is delicious.

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NUTRITION

Protein

40.1g

Fat

19.1g

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli, chopped

1 medium Red Bell Pepper, sliced

1 small Zucchini, sliced

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Dried Herb Mix

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and line a sheet pan with parchment paper.
2
In a small bowl, combine the olive oil, lemon juice, minced garlic, and dried herb mix. Season with salt and pepper.
3
Place the chicken breast in the center of the sheet pan. Arrange the chopped broccoli, sliced red bell pepper, and zucchini around the chicken.
4
Drizzle the lemon herb mixture evenly over the chicken and vegetables, making sure to coat all pieces lightly.
5
Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
6
Remove from the oven, let rest for a few minutes, and then serve warm.