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.

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Savor the bright and zesty flavors of lemon-herb marinated chicken paired with a colorful medley of roasted vegetables. This one-pan dish delivers a delightful mix of tangy citrus, aromatic herbs, and perfectly roasted veggies that are as nutritious as they are delicious—a wholesome, satisfying meal from start to finish.

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NUTRITION

403kcal
Protein
35.8g
Fat
18.7g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tablespoon Olive Oil

2 tablespoons Lemon Juice

2 cloves Garlic

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

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 or lightly grease it with olive oil.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on the sheet pan and brush generously with the marinade.

  • 4

    Chop the red bell pepper, slice the zucchini, and red onion; arrange them around the chicken on the pan.

  • 5

    Drizzle any remaining marinade over the vegetables, ensuring they are well-coated.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

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

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.

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Savor the bright and zesty flavors of lemon-herb marinated chicken paired with a colorful medley of roasted vegetables. This one-pan dish delivers a delightful mix of tangy citrus, aromatic herbs, and perfectly roasted veggies that are as nutritious as they are delicious—a wholesome, satisfying meal from start to finish.

NUTRITION

403kcal
Protein
35.8g
Fat
18.7g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tablespoon Olive Oil

2 tablespoons Lemon Juice

2 cloves Garlic

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper or lightly grease it with olive oil.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on the sheet pan and brush generously with the marinade.

  • 4

    Chop the red bell pepper, slice the zucchini, and red onion; arrange them around the chicken on the pan.

  • 5

    Drizzle any remaining marinade over the vegetables, ensuring they are well-coated.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

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