Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy a vibrant medley of roasted vegetables paired with succulent lemon herb chicken, all cooked together on a single sheet pan. This dish offers a beautiful balance of zesty citrus and aromatic herbs, delivering crispy roasted edges and tender chicken for a satisfying meal.

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NUTRITION

448kcal
Protein
42.1g
Fat
19.4g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1/2 small Red Onion

2 tbsp Lemon Juice

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Dried Thyme

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into uniform pieces or leave whole if preferred. Chop broccoli into florets, slice the red bell pepper and zucchini into strips, and thinly slice the red onion.

  • 3

    In a large bowl, combine the chopped vegetables with olive oil, lemon juice, garlic powder, dried thyme, dried oregano, salt, and pepper. Toss to coat evenly.

  • 4

    Place the seasoned chicken breast and vegetables on the sheet pan, ensuring they are spread out in a single layer.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy at the edges.

  • 6

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

Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy a vibrant medley of roasted vegetables paired with succulent lemon herb chicken, all cooked together on a single sheet pan. This dish offers a beautiful balance of zesty citrus and aromatic herbs, delivering crispy roasted edges and tender chicken for a satisfying meal.

NUTRITION

448kcal
Protein
42.1g
Fat
19.4g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1/2 small Red Onion

2 tbsp Lemon Juice

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Dried Thyme

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into uniform pieces or leave whole if preferred. Chop broccoli into florets, slice the red bell pepper and zucchini into strips, and thinly slice the red onion.

  • 3

    In a large bowl, combine the chopped vegetables with olive oil, lemon juice, garlic powder, dried thyme, dried oregano, salt, and pepper. Toss to coat evenly.

  • 4

    Place the seasoned chicken breast and vegetables on the sheet pan, ensuring they are spread out in a single layer.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy at the edges.

  • 6

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