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: 5 oz Chicken Breast; 1 cup chopped Bell Pepper; 1 cup sliced Zucchini; 1/2 cup Cherry Tomatoes; 1 tbsp Olive Oil; 1/2 cup cooked Quinoa; 1/4 Lemon (juiced); 1 tsp Mixed Herbs; 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

Savor a refreshing medley of lemon herb chicken paired with a vibrant mix of roasted bell peppers, zucchini, and cherry tomatoes, all elegantly finished with a drizzle of olive oil and a side of fluffy quinoa, offering a balanced blend of protein, healthy fats, and carbs in every bite.

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NUTRITION

Protein

41.2g

Fat

18.2g

Carbs

42.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Bell Pepper

1 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1/2 cup cooked Quinoa

1/4 Lemon (juiced)

1 tsp Mixed Herbs

Salt and Pepper (to taste)

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PREPARATION

1
Preheat your oven to 425°F.
2
In a small bowl, whisk together olive oil, lemon juice, mixed herbs, salt, and pepper.
3
Place the chicken breast and chopped vegetables (bell pepper, zucchini, and cherry tomatoes) on a sheet pan.
4
Drizzle the lemon herb mixture evenly over the chicken and vegetables ensuring everything is well coated.
5
Roast in the oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
6
While the sheet pan is in the oven, prepare quinoa as per package instructions if not already cooked.
7
Serve the roasted chicken and vegetables on a bed of quinoa and enjoy a vibrant, nutritious meal.