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, sheet-pan meal featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. This dish is perfectly balanced with bright citrus, aromatic herbs, and a satisfying crunch from lightly roasted broccoli, zucchini, and red bell pepper.

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NUTRITION

323kcal
Protein
37.2g
Fat
13g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup Sliced Red Bell Pepper (75g)

1/2 cup Sliced Zucchini (60g)

1/2 cup Chopped Broccoli (45g)

1 tsp Olive Oil (4.5g)

1 tsp Extra Olive Oil (4.5g)

1/2 tbsp Lemon Juice (15ml)

1 Garlic Clove, minced

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and prepare a sheet pan by lining it with parchment paper.

  • 2

    In a small bowl, mix the olive oil, lemon juice, minced garlic, chopped rosemary and thyme, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with the lemon herb mixture.

  • 4

    On one side of the pan, arrange the red bell pepper slices, zucchini, and broccoli. Drizzle the extra olive oil over the vegetables and toss them lightly with a pinch of salt and pepper.

  • 5

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

  • 6

    Remove from oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.

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, sheet-pan meal featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. This dish is perfectly balanced with bright citrus, aromatic herbs, and a satisfying crunch from lightly roasted broccoli, zucchini, and red bell pepper.

NUTRITION

323kcal
Protein
37.2g
Fat
13g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup Sliced Red Bell Pepper (75g)

1/2 cup Sliced Zucchini (60g)

1/2 cup Chopped Broccoli (45g)

1 tsp Olive Oil (4.5g)

1 tsp Extra Olive Oil (4.5g)

1/2 tbsp Lemon Juice (15ml)

1 Garlic Clove, minced

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and prepare a sheet pan by lining it with parchment paper.

  • 2

    In a small bowl, mix the olive oil, lemon juice, minced garlic, chopped rosemary and thyme, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with the lemon herb mixture.

  • 4

    On one side of the pan, arrange the red bell pepper slices, zucchini, and broccoli. Drizzle the extra olive oil over the vegetables and toss them lightly with a pinch of salt and pepper.

  • 5

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

  • 6

    Remove from oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.