Name: Sheet Pan Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion); 1/2 cup Sweet Potato cubes; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 2 tbsp Fresh Herbs (Parsley, Thyme); 1/2 tsp Garlic Powder; Salt and Pepper to taste

Sheet Pan Lemon Herb Chicken and Roasted 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 Chicken and Roasted Vegetables

Enjoy a vibrant and balanced plate featuring tender lemon herb chicken paired with an assortment of roasted vegetables and sweet potato cubes. This one-pan dish is brightened with fresh lemon juice and aromatic herbs for a satisfying and wholesome meal.

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NUTRITION

Protein

43.0g

Fat

9.1g

Carbs

36.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1/2 cup Sweet Potato cubes

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley, Thyme)

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
On a large sheet pan, arrange the chicken breast and add the mixed vegetables along with the sweet potato cubes.
3
Drizzle olive oil and lemon juice evenly over the chicken and vegetables.
4
Sprinkle garlic powder, fresh herbs, salt, and pepper over the entire pan.
5
Toss the vegetables gently to coat them with the seasonings and oil.
6
Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
7
If desired, broil for an additional 2-3 minutes for a lightly crispy finish.
8
Remove from the oven, let it rest for a few minutes, then serve warm.