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 and satisfying meal featuring tender lemon herb chicken paired with a medley of roasted vegetables. This dish brings together juicy chicken breast with crisp zucchini, sweet bell peppers, and tangy cherry tomatoes all lightly tossed in olive oil and lemon juice, resulting in a balanced plate that’s as pleasing to the eye as it is to the palate.

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NUTRITION

325kcal
Protein
38.5g
Fat
11.8g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast in the center of the sheet pan. Surround it with sliced zucchini, red bell pepper, red onion, and cherry tomatoes.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, mixed dried herbs, salt, and black pepper.

  • 4

    Drizzle the herb mixture over the chicken and vegetables, ensuring all pieces are evenly coated.

  • 5

    Bake 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 lightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.

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 and satisfying meal featuring tender lemon herb chicken paired with a medley of roasted vegetables. This dish brings together juicy chicken breast with crisp zucchini, sweet bell peppers, and tangy cherry tomatoes all lightly tossed in olive oil and lemon juice, resulting in a balanced plate that’s as pleasing to the eye as it is to the palate.

NUTRITION

325kcal
Protein
38.5g
Fat
11.8g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast in the center of the sheet pan. Surround it with sliced zucchini, red bell pepper, red onion, and cherry tomatoes.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, mixed dried herbs, salt, and black pepper.

  • 4

    Drizzle the herb mixture over the chicken and vegetables, ensuring all pieces are evenly coated.

  • 5

    Bake 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 lightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.