Name: Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup Broccoli; 1/2 Red Bell Pepper; 1/4 Red Onion; 1/2 medium Zucchini; 2 tsp Olive Oil; 1 tbsp Lemon Juice; 2 cloves Garlic; 1 tsp Dried Italian Herbs

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant, one-pan dinner featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. The chicken is marinated in fresh lemon juice, garlic, and aromatic herbs, then combined with nutrient-rich broccoli, red bell pepper, red onion, and zucchini, all finished with a drizzle of olive oil for a satisfyingly crisp, yet light meal.

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NUTRITION

Protein

39.6g

Fat

11.8g

Carbs

17.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 Red Bell Pepper

1/4 Red Onion

1/2 medium Zucchini

2 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1 tsp Dried Italian Herbs

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PREPARATION

1
Preheat your oven to 425°F and line a sheet pan with parchment paper.
2
In a small bowl, combine lemon juice, minced garlic, dried Italian herbs, and a pinch of salt and pepper to create the marinade.
3
Place the chicken breast on the sheet pan and brush it generously with the marinade.
4
Cut the broccoli into bite-sized florets, slice the red bell pepper, red onion, and zucchini into even pieces, and arrange them around the chicken.
5
Drizzle the vegetables with olive oil and season with extra salt and pepper.
6
Place the sheet pan in the oven and roast for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.
7
Remove from the oven, let rest for a few minutes, and serve immediately.