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

Enjoy a vibrant sheet pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The tangy brightness of lemon and fresh herbs perfectly enhances the succulent chicken, while the roasted red bell pepper and zucchini provide a satisfying crunch and natural sweetness. A wholesome, balanced meal that shines with simplicity and flavor.

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NUTRITION

464kcal
Protein
55.7g
Fat
17.9g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 medium Red Bell Pepper

1 cup sliced Zucchini

2 tbsp Lemon Juice

1 tbsp Fresh Thyme and Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken breast on the sheet pan and drizzle with olive oil and lemon juice.

  • 3

    Season the chicken generously with salt, pepper, and the chopped fresh thyme and rosemary.

  • 4

    Cut the red bell pepper into strips and slice the zucchini. Arrange the vegetables around the chicken on the sheet pan.

  • 5

    Drizzle any remaining olive oil and lemon juice over the vegetables, then toss gently to coat.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with some caramelization on the edges.

  • 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

Enjoy a vibrant sheet pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The tangy brightness of lemon and fresh herbs perfectly enhances the succulent chicken, while the roasted red bell pepper and zucchini provide a satisfying crunch and natural sweetness. A wholesome, balanced meal that shines with simplicity and flavor.

NUTRITION

464kcal
Protein
55.7g
Fat
17.9g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 medium Red Bell Pepper

1 cup sliced Zucchini

2 tbsp Lemon Juice

1 tbsp Fresh Thyme and Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken breast on the sheet pan and drizzle with olive oil and lemon juice.

  • 3

    Season the chicken generously with salt, pepper, and the chopped fresh thyme and rosemary.

  • 4

    Cut the red bell pepper into strips and slice the zucchini. Arrange the vegetables around the chicken on the sheet pan.

  • 5

    Drizzle any remaining olive oil and lemon juice over the vegetables, then toss gently to coat.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with some caramelization on the edges.

  • 7

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