Name: Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 cup Zucchini, sliced; 1 medium Red Bell Pepper; 1/4 Red Onion; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic; 1/2 tsp Dried Oregano; 1/2 tsp Dried Thyme; Salt and Pepper to taste

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

Enjoy a vibrant and balanced meal featuring succulent lemon-herb roasted chicken paired with crispy, colorful vegetables. The dish is lightly dressed with olive oil and fresh lemon, delivering a burst of zesty flavor with every bite.

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NUTRITION

Protein

34.6g

Fat

8.4g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Zucchini, sliced

1 medium Red Bell Pepper

1/4 Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1/2 tsp Dried Oregano

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F and prepare a large sheet pan by lining it with parchment paper.
2
Place the chicken breast in the center of the pan. Arrange sliced zucchini, red bell pepper, and red onion around the chicken.
3
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.
4
Drizzle the lemon-herb mixture evenly over the chicken and vegetables, ensuring they are well coated.
5
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.
6
Remove from the oven, let it rest for a few minutes, then slice the chicken and serve with the roasted vegetables.