Sheet Pan Lemon Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Savor this vibrant sheet pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The chicken is marinated in fresh lemon juice, garlic, and fragrant herbs, then roasted alongside crisp broccoli, sweet red bell pepper, and zucchini. This one-pan meal is perfect for a balanced, nutritious dinner that's as appealing on the plate as it is satisfying to the palate.

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NUTRITION

336kcal
Protein
40.0g
Fat
11.9g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli Florets (91g)

1 cup Red Bell Pepper slices (92g)

1/2 cup Zucchini slices (68g)

1.5 tsp Olive Oil (7.5g)

2 tbsp Lemon Juice (30g)

2 Garlic cloves

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, chopped thyme, and rosemary. Season with salt and pepper.

  • 3

    Place the chicken breast in the center of a sheet pan. Surround with broccoli florets, red bell pepper slices, and zucchini slices.

  • 4

    Pour the lemon herb marinade evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred around the edges.

  • 6

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

Sheet Pan Lemon Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Savor this vibrant sheet pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The chicken is marinated in fresh lemon juice, garlic, and fragrant herbs, then roasted alongside crisp broccoli, sweet red bell pepper, and zucchini. This one-pan meal is perfect for a balanced, nutritious dinner that's as appealing on the plate as it is satisfying to the palate.

NUTRITION

336kcal
Protein
40.0g
Fat
11.9g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli Florets (91g)

1 cup Red Bell Pepper slices (92g)

1/2 cup Zucchini slices (68g)

1.5 tsp Olive Oil (7.5g)

2 tbsp Lemon Juice (30g)

2 Garlic cloves

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, chopped thyme, and rosemary. Season with salt and pepper.

  • 3

    Place the chicken breast in the center of a sheet pan. Surround with broccoli florets, red bell pepper slices, and zucchini slices.

  • 4

    Pour the lemon herb marinade evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred around the edges.

  • 6

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