Lemon-Herb Sheet Pan Chicken 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 with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Sheet Pan Chicken with Roasted Vegetables

Savor a bright and flavorful lemon-herb chicken paired with a colorful medley of roasted vegetables. This dish features tender chicken breast infused with zesty lemon and fresh herbs, perfectly balanced with crisp, caramelized veggies, making it a wholesome meal for any time of day.

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NUTRITION

412kcal
Protein
41.4g
Fat
18.7g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Lemon Juice

1 tbsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 medium Zucchini

Salt and Pepper to taste

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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 lemon juice, olive oil, chopped rosemary, chopped thyme, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush it generously with the lemon-herb mixture, ensuring it is well-coated.

  • 4

    Prepare the vegetables by cutting the broccoli into florets, slicing the red bell pepper into strips, and slicing the zucchini into rounds.

  • 5

    Arrange the vegetables around the chicken on the sheet pan. Drizzle any remaining herb mixture evenly over the vegetables.

  • 6

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

  • 7

    Remove from oven and let rest for a few minutes before serving.

Lemon-Herb Sheet Pan Chicken 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 with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Sheet Pan Chicken with Roasted Vegetables

Savor a bright and flavorful lemon-herb chicken paired with a colorful medley of roasted vegetables. This dish features tender chicken breast infused with zesty lemon and fresh herbs, perfectly balanced with crisp, caramelized veggies, making it a wholesome meal for any time of day.

NUTRITION

412kcal
Protein
41.4g
Fat
18.7g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Lemon Juice

1 tbsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 medium Zucchini

Salt and Pepper to taste

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 lemon juice, olive oil, chopped rosemary, chopped thyme, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush it generously with the lemon-herb mixture, ensuring it is well-coated.

  • 4

    Prepare the vegetables by cutting the broccoli into florets, slicing the red bell pepper into strips, and slicing the zucchini into rounds.

  • 5

    Arrange the vegetables around the chicken on the sheet pan. Drizzle any remaining herb mixture evenly over the vegetables.

  • 6

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

  • 7

    Remove from oven and let rest for a few minutes before serving.