Lemon-Herb Sheet Pan Chicken Breast with Roasted Vegetables

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

Lemon-Herb Sheet Pan Chicken Breast with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Sheet Pan Chicken Breast with Roasted Vegetables

Enjoy a vibrant and wholesome meal featuring juicy lemon-herb marinated chicken breast paired with a medley of roasted vegetables. This dish is perfectly balanced with a zesty, aromatic flavor and an appealing presentation, ideal for a nutritious dinner that supports your health goals.

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NUTRITION

348kcal
Protein
37.4g
Fat
17.7g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tbsp Olive Oil

2 tbsp Lemon Juice

1 Garlic Clove

2 tbsp Fresh Herbs (Parsley/Thyme)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh herbs.

  • 3

    Place the chicken breast on one side of the sheet pan and brush it thoroughly with the lemon-herb mixture.

  • 4

    Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces and toss them in the remaining mixture until evenly coated.

  • 5

    Arrange the vegetables on the sheet pan beside the chicken, ensuring an even spread for uniform roasting.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.

Lemon-Herb Sheet Pan Chicken Breast with Roasted Vegetables

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

Lemon-Herb Sheet Pan Chicken Breast with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Sheet Pan Chicken Breast with Roasted Vegetables

Enjoy a vibrant and wholesome meal featuring juicy lemon-herb marinated chicken breast paired with a medley of roasted vegetables. This dish is perfectly balanced with a zesty, aromatic flavor and an appealing presentation, ideal for a nutritious dinner that supports your health goals.

NUTRITION

348kcal
Protein
37.4g
Fat
17.7g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tbsp Olive Oil

2 tbsp Lemon Juice

1 Garlic Clove

2 tbsp Fresh Herbs (Parsley/Thyme)

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh herbs.

  • 3

    Place the chicken breast on one side of the sheet pan and brush it thoroughly with the lemon-herb mixture.

  • 4

    Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces and toss them in the remaining mixture until evenly coated.

  • 5

    Arrange the vegetables on the sheet pan beside the chicken, ensuring an even spread for uniform roasting.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.