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.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Enjoy a vibrant medley of roasted chicken breast and crisp, seasoned vegetables brightened by fresh lemon and herbs. This sheet pan meal is a flavorful, balanced dish perfect for a wholesome dinner, combining tender chicken with a colorful array of broccoli, red bell pepper, and zucchini for a satisfying, nutrient-packed plate.

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NUTRITION

431kcal
Protein
58.9g
Fat
11.6g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1 tbsp Lemon Juice (30g)

1 tsp Olive Oil (4.5g)

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Line a sheet pan with parchment paper for easy cleanup.

  • 3

    In a small bowl, mix the lemon juice, olive oil, and chopped fresh herbs together.

  • 4

    Pat the chicken breast dry with paper towels and season with salt and black pepper.

  • 5

    Place the chicken breast in the center of the sheet pan.

  • 6

    Chop the broccoli, red bell pepper, and zucchini into evenly sized pieces.

  • 7

    Toss the vegetables with the lemon-herb mixture, ensuring they are well coated, then arrange them around the chicken on the sheet pan.

  • 8

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are crisp-tender.

  • 9

    Remove from the oven, let it rest for a couple of minutes, and serve warm.

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.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Enjoy a vibrant medley of roasted chicken breast and crisp, seasoned vegetables brightened by fresh lemon and herbs. This sheet pan meal is a flavorful, balanced dish perfect for a wholesome dinner, combining tender chicken with a colorful array of broccoli, red bell pepper, and zucchini for a satisfying, nutrient-packed plate.

NUTRITION

431kcal
Protein
58.9g
Fat
11.6g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1 tbsp Lemon Juice (30g)

1 tsp Olive Oil (4.5g)

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Line a sheet pan with parchment paper for easy cleanup.

  • 3

    In a small bowl, mix the lemon juice, olive oil, and chopped fresh herbs together.

  • 4

    Pat the chicken breast dry with paper towels and season with salt and black pepper.

  • 5

    Place the chicken breast in the center of the sheet pan.

  • 6

    Chop the broccoli, red bell pepper, and zucchini into evenly sized pieces.

  • 7

    Toss the vegetables with the lemon-herb mixture, ensuring they are well coated, then arrange them around the chicken on the sheet pan.

  • 8

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are crisp-tender.

  • 9

    Remove from the oven, let it rest for a couple of minutes, and serve warm.