Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

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

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Savor a balanced plate bursting with zesty lemon-infused chicken and a colorful medley of crisp roasted vegetables. Perfectly seasoned with fresh herbs and garlic, this sheet pan dinner delivers a satisfying crunch and a burst of bright flavors, making it a wholesome, nutrient-packed meal.

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NUTRITION

417kcal
Protein
45.2g
Fat
11g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli (chopped)

1 medium Carrot (sliced)

1 medium Red Bell Pepper (sliced)

1 medium Zucchini (sliced)

1 tsp Olive Oil

1 Lemon wedge

2 Garlic cloves

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PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by chopping the broccoli, slicing the carrot, red bell pepper, and zucchini into even pieces.

  • 3

    In a large bowl, toss the vegetables with olive oil, minced garlic, a squeeze of lemon juice, salt, and freshly ground black pepper.

  • 4

    Place the chicken breast in the center of the sheet pan and season it with salt, black pepper, fresh or dried herbs (like thyme or rosemary), and a little lemon zest.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer ensuring even roasting.

  • 6

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

  • 7

    Remove from the oven and let the chicken rest for a few minutes before serving with a final squeeze of fresh lemon over the top.

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

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

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Savor a balanced plate bursting with zesty lemon-infused chicken and a colorful medley of crisp roasted vegetables. Perfectly seasoned with fresh herbs and garlic, this sheet pan dinner delivers a satisfying crunch and a burst of bright flavors, making it a wholesome, nutrient-packed meal.

NUTRITION

417kcal
Protein
45.2g
Fat
11g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli (chopped)

1 medium Carrot (sliced)

1 medium Red Bell Pepper (sliced)

1 medium Zucchini (sliced)

1 tsp Olive Oil

1 Lemon wedge

2 Garlic cloves

PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by chopping the broccoli, slicing the carrot, red bell pepper, and zucchini into even pieces.

  • 3

    In a large bowl, toss the vegetables with olive oil, minced garlic, a squeeze of lemon juice, salt, and freshly ground black pepper.

  • 4

    Place the chicken breast in the center of the sheet pan and season it with salt, black pepper, fresh or dried herbs (like thyme or rosemary), and a little lemon zest.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer ensuring even roasting.

  • 6

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

  • 7

    Remove from the oven and let the chicken rest for a few minutes before serving with a final squeeze of fresh lemon over the top.