Sheet Pan Lemon-Garlic Chopped Chicken and Roasted Vegetables

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

Sheet Pan Lemon-Garlic Chopped Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Garlic Chopped Chicken and Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring tender lemon-garlic chicken paired with a medley of roasted vegetables. This dish delivers a balance of savory and zesty flavors with a crisp, roasted finish.

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NUTRITION

371kcal
Protein
35.7g
Fat
18g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

100g Broccoli

50g Red Bell Pepper

50g Zucchini

50g Carrot

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Chop the chicken breast into bite-sized pieces and place them in a bowl.

  • 3

    Wash and chop the broccoli into florets. Dice the red bell pepper, zucchini, and carrot into similar-sized pieces.

  • 4

    In a small bowl, mix the olive oil, lemon juice, and minced garlic (or finely grated garlic clove).

  • 5

    Toss the chopped chicken and vegetables with the lemon-garlic dressing until evenly coated.

  • 6

    Spread the mixture out in a single layer on the prepared sheet pan for even roasting.

  • 7

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 8

    Taste and adjust seasoning if needed, then serve warm.

Sheet Pan Lemon-Garlic Chopped Chicken and Roasted Vegetables

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

Sheet Pan Lemon-Garlic Chopped Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Garlic Chopped Chicken and Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring tender lemon-garlic chicken paired with a medley of roasted vegetables. This dish delivers a balance of savory and zesty flavors with a crisp, roasted finish.

NUTRITION

371kcal
Protein
35.7g
Fat
18g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

100g Broccoli

50g Red Bell Pepper

50g Zucchini

50g Carrot

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Chop the chicken breast into bite-sized pieces and place them in a bowl.

  • 3

    Wash and chop the broccoli into florets. Dice the red bell pepper, zucchini, and carrot into similar-sized pieces.

  • 4

    In a small bowl, mix the olive oil, lemon juice, and minced garlic (or finely grated garlic clove).

  • 5

    Toss the chopped chicken and vegetables with the lemon-garlic dressing until evenly coated.

  • 6

    Spread the mixture out in a single layer on the prepared sheet pan for even roasting.

  • 7

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 8

    Taste and adjust seasoning if needed, then serve warm.